Lil' Luna · by Kristyn Merkley
Lemon Zucchini Muffins Recipe
NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 7%
CARBS 50G66% OF CAL
1G FIBER18G OTHER32G TOTAL SUGAR
FAT 10G31% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender lemon-flavored muffins studded with zucchini and topped with a bright lemon glaze. A simple treat that freezes well for grab-and-go breakfasts.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 2 cups cake flour (or all-purpose flour)
- 1/2 tsp salt
- 2 tsp baking powder
- 2 eggs
- 1/2 cup canola oil
- 1 1/3 cup sugar
- 2 tbsp lemon juice
- 1/2 cup buttermilk
- 1 lemon zest
- 1 cup zucchini, (grated and dried)
- 1 cup powdered sugar
- 3 tbsp milk
At a glance
PER SERVING · TIME 35M
CAL 15%·PRO 7%
CARBS 50G66% OF CAL
1G FIBER18G OTHER32G TOTAL SUGAR
FAT 10G31% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 121mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 121MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.