Zesty Zucchini Muffins* | Recipes

Zesty Zucchini Muffins*

(160) Ratings:
Prep Time:
Baking Time:
Makes:18 muffins
Freezing:not recommended

Made with fresh zucchini and lemon zest. Who knew eating vegetables could be so tasty!


2 ½ cups 625 mL Robin Hood® Gluten Free Flour Blend
1 tbsp 15 mL baking powder
1 tsp 5 mL baking soda
½ tsp 2 mL salt
2 eggs
1 cup 250 mL granulated sugar
1 cup 250 mL buttermilk
1/2 cup 125 mL Vegetable or Canola Oil
1 tsp 5 mL vanilla extract
2 cups 500 mL grated zucchini, peeled or unpeeled
1 tbsp 15 mL lemon zest


1/3 cup 75 mL SUGAR IN THE RAW® Natural Turbinado Sugar


  1. Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
  2. Combine flour blend, baking powder, baking soda and salt in a large bowl.
  3. Whisk eggs and sugar together in a separate large bowl. Add buttermilk, oil and vanilla and mix well. Stir in zucchini and lemon zest. Add flour mixture, stirring until well combined. Spoon into prepared muffin cups. Sprinkle with sugar.
  4. Bake in preheated oven 20 to 25 minutes, or until a tooth pick inserted in center of muffin comes out clean. Cool on wire cooling rack.


  • *Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

Nutritional Information

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