About the Recipe
These Lemon Zucchini Muffins are bright, moist, and naturally gluten-free. Fresh lemon zest brings citrus flavor while grated zucchini keeps each muffin tender without adding noticeable vegetable flavor. Almond flour provides richness and steady energy, making these a great option for snacks or breakfast. They’re easy to prepare and perfect for meal prep.
Ingredients
3 large eggs
1 lemon, zest and juice
1⁄2 cup maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1⁄4 teaspoon salt
1 cup zucchini, grated
3 1⁄2 cups almond flour
Preparation
Preheat the oven to 375°F (190°C). Line a muffin tin with 12 liners.
Zest the lemon and then juice it.
In a large mixing bowl, add the eggs, lemon zest, lemon juice, maple syrup, and vanilla extract. Whisk until well combined.
Add the baking powder, baking soda, and salt, and stir to combine.
Add the grated zucchini and almond flour, then gently fold with a spatula until the batter is fully combined.
Use a large spoon to divide the batter evenly into the 12 muffin cups.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven, transfer the muffins to a cooling rack, and allow them to cool completely before serving.
