Zucchini Muffins with Lemon Glaze

Is your garden overflowing with zucchini?  I have no sympathy–we picked almost 9 pounds of zucchini in one day.  I planted 6 zucchini for just the two of us.  Crazy, I know.  But I figured I would eat one every day with an orzo salad dressed with a lemon-mint vinaigrette.  This is one of my favorite lunches.  But somehow, they got away from me and now my fridge is full of them.  So I made these for breakfast.  We loved them.  If I was going to serve them for dessert, I would make the lemon cream cheese frosting that goes with my lemon cream cupcakes. 

Zucchini Muffins with Lemon Glaze
Makes 4 muffins.
For the muffins:
  • ¼ cup canola oil
  • ¼ cup sugar
  • 1 egg white
  • 6 tablespoons flour
  • ½ teaspoon baking soda
  • ¼ teaspoon almond extract
  • ¼ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ cup grated zucchini (squeeze dry before measuring)
  • ⅓ cup powdered sugar
  • juice of half a lemon
  1. In a medium bowl, beat together the canola oil and sugar.
  2. Add the egg white, almond extract, and spices and continue beating.
  3. Add the flour and baking soda and beat just to combine.
  4. Stir in the grated zucchini lightly.
  5. Divide between 4 lined muffin cups and bake at 350 for 20-22 minutes until a toothpick inserted comes out clean.
  6. Once completely cool, blend together icing ingredients and pour on top.


  1. says

    I love the lemon flavor with zucchini bread! I made a recipe once from another blog that added lemon zest and poppy seeds to the batter and it was delicious! I know I’d like the lemon glaze on these!

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