Lemon Zucchini Muffins…Healthy AND Tart! (Printable Recipe Included)

Healthy Lemon Zucchini Muffins
Lemon Zucchini Muffins Photo Credit: Ryan Griffith Photography

Lemon Zucchini Muffins have always been a favorite of mine, but I have recently developed a border-line addiction to this particular recipe! See…the thing is…I am a sucker for a TART lemon recipe. I love lemon desserts and I drink lemon water regularly, both for the health benefits and also because (again) I LOVE LEMONS! I created this recipe in an effort to offer my clients a healthy, delicious, and portable breakfast muffin that the whole family would enjoy.

Plus,  if you have picky eaters at home (like I do), who might not naturally gravitate toward healthy items, this is a fantastic way to trick them into eating their veggies! In addition to the lovely lemon, this recipe contains 2 whole zucchini! The shredded green veggie keeps these muffins moist and fluffy, and is seriously (and I truly mean this), not detectable. Your secret is safe…shhhhhh!  These healthy Lemon Zucchini Muffins also contain Coconut Sugar, Almond Flour, Coconut Oil, Greek Yogurt, and Lemon Dust (click here for a how-to on lemon dust), as delicious alternatives to the less-healthy ingredients we are used to baking with. When you eat these muffins, you’ll feel like you’re eating a dessert, but in fact you’ll be doing your body as big a favor as you are your taste buds! Did I mention they are TART? This recipe utilizes nearly every part of the lemon; from the juice, pulp, and zest, to the dust used for decorating. So pucker up and enjoy! 


Healthy and TART Lemon Zucchini Muffins
Serves 12
A healthy alternative to sugar and butter-laden morning muffins.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
  1. 1 3/4 C Almond Flour
  2. 3/4 C Coconut Sugar
  3. 1 tsp Baking Powder
  4. 3/4 tsp Baking Soda
  5. 1/2 tsp Course Sea Salt
  6. 2 Zucchinis, shredded
  7. 1 C Plain Greek Yogurt or Sugar-free Lemon Greek Yogurt
  8. 6 Tbsp Coconut Oil, melted
  9. 1 Egg, beaten
  10. 2 Tbsp Lemon Juice, and pulp of 1 lemon after rendering juice
  11. 1 tsp Lemon Extract
  12. 1/4 C Almonds, slivered
  13. 1 Tbsp Lemon Zest
  14. Lemon Dust for sprinkling after baking
  15. Edible iridescent glitter for decorating, optional
  1. Preheat oven to 375 degrees.
  2. Line 12-cupcake tin with papers.
  3. Mix flour, sugar, baking powder, baking soda, and salt in medium-sized bowl.
  4. Make a well in the center of the dry mix.
  5. In a separate bowl, mix yogurt, zucchini, oil, egg, lemon juice, pulp, extract, and zest.
  6. Pour yogurt mix into the well-area of the dry mix, and slowly incorporate with wooden spoon until all ingredients are incorporated. Do not over-mix.
  7. Stir in almonds.
  8. Fill each cupcake holder 3/4 full.
  9. Bake for 22-25 minutes, until a toothpick inserted in the center of muffin comes out clean.
  10. Allow to cool for 15 minutes, then sprinkle lemon dust and edible glitter on top as desired.
  11. ENJOY!
  1. For an EVEN HEALTHIER muffin, add 1 TBSP Chia Seeds to mix.
  2. If you REALLY want to make this SUPER HEALTHY, incorporate 1/4 C of blueberries into the recipe at the final stir-in stage.
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 Check out this recipe, and let me know what you think! Have an idea for a healthy mix-in, an alternative to any of the ingredients, or any other suggestions you’d like us to try? Let us know in the comments! 


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