Lemon zucchini muffin recipe

It’s zucchini time in the garden and wild blueberry time in Nova Scotia, and what a fabulous combination!


We had a request for D’Arcy’s lemon zucchini muffin recipe this morning. The original recipe came from Anne Lindsey’s “New Light Cooking” cookbook (which is one of our favourites – our focaccia with scrambled eggs and smoked salmon comes from the same cookbook), but we tweak it to accommodate for food allergies. All of the muffins we serve are egg-free so our daughter can take the leftovers – if there are any – to school in her lunch.


  • 2 cups all-purpose flour
  • 1 cup shredded (unpeeled zucchini)
  • 1/2 cup granulated sugar
  • Coarsely grated rind from 1 large lemon
  • 1 tsp each baking powder and baking soda
  • 1/2 tsp salt
  • egg replacer to replace one egg
  • 3/4 cup buttermilk (we often sour rice or coconut milk for dairy issues)
  • 1/4 cup canola oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup wild blueberries
  1. Lightly spray nonstick muffin pans or line with muffin liners.
  2. In a large bowl, stick together flour, zucchini, sugar, lemon rind, baking powder, baking soda, and salt.
  3. In a separate bowl, combine egg replacer (or lightly-beaten egg), soured-milk, oil, and lemon juice. Pour over flour mixture and stir just enough to moisten, being careful not to overmix.
  4. Add blueberries and combine.
  5. Spoon into prepared pans. Bake in 190*C oven (375*F) for 18-20 minutes or until tops are golden and firm to touch. (May take longer if using real egg.) Makes 12 muffins.


Belgravia Bed & Breakfast website




This entry was posted in Recipes.

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