Healthy Lemon Courgette Muffins (Zucchini Muffins)

Healthy Lemon Courgette Muffins (Zucchini Muffins)

These courgette muffins (zucchini muffins) are light, moist, and subtly sweet, making them a perfect snack or breakfast treat. The olive oil adds a rich texture, while the lemon zest gives a fresh, citrusy note. They're quick and easy to make, and you'll love how the courgette keeps them moist and flavourful.

5 from 9 votes

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Prep Time: 15

Cook Time: 20

Servings: large muffins

Author: Deborah Rainford

Ingredients

170 g (1 ¼ cups) courgette, grated (about 1 medium courgette)
160 g (⅔ cup) light brown sugar
125 ml (½ cup) olive oil
1 teaspoon vanilla extract
1 large egg
120 g (1 cup) plain flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon bicarbonate of soda
Zest of 1 lemon

Instructions

Preheat the oven to 170ºC. Grease a muffin tin with butter or non-stick cooking spray and dust lightly with flour.
Mix wet ingredients: In a medium bowl, combine the olive oil, light brown sugar, lemon zest, vanilla extract, and egg. Stir until well mixed.
Prepare the courgette (zucchini): Grate the courgette using the medium side of a cheese grater. Squeeze out the excess water from the grated courgette over the sink, then add it to the wet ingredients. Stir until fully incorporated.
Combine dry ingredients: Add the flour, salt, baking powder, and bicarbonate of soda to the wet mixture. Stir gently until just combined, being careful not to overmix.
Portion the batter: Divide the batter evenly among the muffin cups. Each cup should hold between 75-85g of batter.
Bake: Place the muffin tin in the preheated oven and bake for 15 minutes. Check the muffins by inserting a toothpick into the center; if it comes out clean, they’re done. If not, continue baking, checking every 5 minutes, until the muffins are fully baked (this may take up to 25 minutes).
Cool: Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Measuring the batter: For consistent muffin sizes, place the muffin tin on a kitchen scale, taking the weight to zero after filling each cup, or use an ice cream scoop for consistency.
Storage: These muffins can be stored at room temperature or in the fridge for up to 5 days. The olive oil ensures they stay moist. For longer storage, freeze them for up to 6 months.
Muffin size: This recipe makes 6 large or 10-12 medium-size muffins.

Nutrition

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