Zucchini Lemon Muffins

“Why do folks in Lake Woebegone lock their cars during the summer?
To prevent their neighbors from leaving bags of zucchini in the car.”

-Garrison Keillor on NPR’s Prairie Home Companion

However, one bite of these light and bright muffins may just make you unlock your car doors!


Zucchini Lemon Muffins

adapted from The King Arthur Flour Baker’s Companion

makes 12 muffins

  • 2 cups (8 1/2 ounces) unbleached all-purpose flour
  • 1/2 cup (3 1/2 ounces) sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • zest of one lemon
  • 1/2 cup (2 ounces) chopped walnuts, toasted
  • 1/2 cup (3 ounces) raisins
  • 2 large eggs, beaten
  • 1/2 cup (4 ounces) milk
  • 1/2 cup (3 1/2 ounces) vegetable oil
  • 1 cup (8 1/4 ounces) packed shredded unpeeled zucchini


  • 1/2 cup (2 ounces) chopped walnuts (untoasted)
  • 1 tablespoon coarse sugar (I like turbinado sugar)


Preheat the oven to 400°F. Combine the flour, sugar, baking powder, salt, and lemon zest in a large bowl. Stir in the walnuts and raisins.


In a smaller bowl (or a 2-cup measuring cup), combine the eggs, milk, and oil. Make a well in the center of the dry ingredients and add the wet ingredients.


Stir just until barely combined and then gently fold in the zucchini.


Spoon the batter into a greased, 12-cup muffin tin. (I like to use my disher or cookie scoop to make this easier and less messy.)


Sprinkle with the topping. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.


Cool 5 minutes on a rack. Then turn out and enjoy!


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