Zesty Lemon Zucchini Muffins

The key to these Zesty Lemon Zucchini Muffins is the lemon juice and zest! Such a bright, flavorful addition. These muffins are 100% whole wheat and stuffed with veggies — but you’d never know it. Make them immediately. You won’t be sorry.

vegan whole wheat lemon zucchini muffins

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I love the walnuts in here, too! They add such a nice nutty crunch to the muffins, and sneak some healthy fats in there too! Between the fiber from whole wheat flour, zucchini, and applesauce, and the healthy fat from walnuts, these muffins keep you fuller than your average muffin – making them great for breakfast or a portable snack!

vegan whole wheat lemon zucchini muffins

vegan whole wheat lemon zucchini muffins

They couldn’t be easier to make, either: just mix wet and dry separately, then combine to make the batter.

vegan whole wheat lemon zucchini muffins

Don’t forget to top with chopped walnuts and oats to make them extra pretty! :)

vegan whole wheat lemon zucchini muffins

Zesty Lemon Zucchini Muffins (Whole Wheat)


(makes 12 muffins)


  • 1 & 1/2 C whole wheat pastry flour (or half white, half regular whole wheat flour)
  • 1/2 C sugar
  • 1/2 C chopped walnuts (optional)
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt


  • 1 C unsweetened applesauce
  • 1 C shredded zucchini or squash (carrots would work, too!)
  • 1/4 C dairy or non-dairy milk
  • 2 Tbsp. lemon juice
  • 2 tsp. lemon zest


Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. Spoon the mixture into a non-stick or sprayed muffin pan and sprinkle with oats & walnuts to make them look pretty when they come out. :)

Bake about 25 minutes — fork check near end to make sure they are done. Enjoy!

vegan whole wheat lemon zucchini muffins

vegan whole wheat lemon zucchini muffins

vegan whole wheat lemon zucchini muffins

If you like this recipe, check out some of my other favorite muffin recipes!


  1. 2

    do you have the calorie count for the zucchini muffins? Thanks so much.

  2. 4

    My friend gave me lots of zucchini from her garden and I had just seen this post. They were even better than I imagined. The lemon zest really makes the muffins stand out. Another great, quick, healthy recipe. Thanks Anne.

  3. 6

    I was craving lemon poppy muffins so I made these but added 2 table spoons of poppy seeds. I also added a little ground flax seeds. They are so delicious. My roommate and I just ate so many of them.

  4. 7

    I made these muffins yesterday, but with a twist: I swapped out half a cup of flour for half a cup of cooked quinoa. Not sure if it really boosted the nutritional value or not but the muffins turned out great. I’m definitely going to have to try this recipe again with carrots as well.

    Another thing to try is using a vegetable peeler to get the lemon zest in larger pieces and then pulsing it in a food processor with your sugar to really distribute the lemon flavour.

  5. 9

    I made these for my hubby’s office, but put it in a loaf pan for about 40 minutes. I was worried they might be too “healthy tasting” for the work set, but they loved them! I am making another batch now for me :) I also did as someone suggested and added flax and poppy seeds. I did not have a fresh lemon, but used a dash of lemon extract which was fine. Thanks!

  6. 11

    Sounds yummy! By half white flour and half whole wheat, do you mean half a cup each?

  7. 13

    Questions? View the Feedback Forum
    Nutrition Facts
    Serving Size 68 g
    Amount Per Serving
    Calories 134Calories from Fat 32
    % Daily Value*
    Total Fat 3.5g5%
    Trans Fat 0.0g
    Cholesterol 0mg0%
    Sodium 159mg7%
    Potassium 119mg3%
    Total Carbohydrates 23.4g8%
    Dietary Fiber 2.5g10%
    Sugars 10.9g
    Protein 3.1g
    Vitamin A 1% • Vitamin C 6%
    Calcium 3% • Iron 4%
    Nutrition Grade B
    * Based on a 2000 calorie diet
    Nutritional Analysis

  8. 14

    I love that these don’t have eggs in them, thank you for sharing!

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