Lemon Zucchini Bread Muffins

These muffins are light, fluffy, and bursting with citrusy goodness. Zucchini keeps them moist, while lemon zest adds a refreshing zing—perfect for grab-and-go spring mornings.

Ingredients:

• 1 1/2 cups flour
  
• 1/2 tsp baking soda
  
• 1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 1/2 cup sugar
  
• 1 egg
  
• 1/4 cup oil
  
• 1/2 cup Greek yogurt
  
• 1 cup shredded zucchini (squeezed dry)
  
• Zest of 1 lemon
  
• 2 tbsp lemon juice
  
• 1/2 tsp vanilla extract
  

Instructions:

1. Preheat oven to 350°F. Line or grease a muffin tin.
   
2. In one bowl, mix dry ingredients. In another, whisk wet ingredients together.
   
3. Fold wet into dry, then stir in zucchini and lemon zest.
   
4. Scoop into muffin tins and bake for 18–20 minutes.

Suggested Pairing:

Enjoy with a honey lavender latte or a glass of cold oat milk.