We have killed three lemon trees in the eight years we have lived here. The last one died a slow and painful death about two years ago, and not one of them ever bore fruit. I think it is the wind, and the crazy frosts we get here.
For now we have given up on lemon trees and rely on the goodness of friends and family to give us lemons from time to time.
One thing we don’t have any trouble growing is zucchini. At this time of the year I am always trying to find new ways of cooking them before we are overrun by monster zucchinis!
I tend to put it everything, and I mean everything. Every pasta meal, every other meal, even cakes and biscuits are full of zucchini at this time of year! Here are a few of our favourite zucchini recipes, and today I have a new one for you.
Thanks to generous lemon grower giving us a huge bag of lemons we made Lemon and Zucchini Muffins.
We made them with a tromboncino zucchini (the one in the photo below with the pale green skin) and used our homemade muffin mix (but you can also make them from scratch – recipe below) and they were awesome!
Lemon and Zucchini Muffins Using Homemade Muffin Mix
You can find instructions for making our homemade muffin mix here.
Lemon and Zucchini Muffins
Lemon and Zucchini Muffins from Scratch.
Lemon and Zucchini Muffins
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.
These muffins turned out, light and moist and so lemony! My kids ate all 12 in a day!
Read the comments or scroll down to add your own:
Em @ snowingindoors says
These look delicious, I could make them and not mention the zucchini couldn’t I?! Technically that wouldn’t be ‘lying’ to the kiddos ;-)
You could instigate the ‘don’t ask, don’t tell’ policy! LOL
These sound delish but I am not a baker. Is plain flour the same as all purpose? Sorry if that’s a silly question.
Yes Denise… we call it ‘plain flour’ here in Australia but it is the same as ‘all purpose’ or ‘cake flour’. :)
I made these today with my 4 yr old son. I’m not a baker at all. We never managed to bake without the cake looking like a big biscuit. Lol
There were so yummy and so easy. They even looked like a muffin. I put all the different Ingredients in ikea cups so my little one could do most of it. He even grated the lemon and courgette. (We used caster sugar) He ate the courgette too. After baking couldn’t really see the courgette anyway.
Just wanted to say thank you for posting. X
Thanks so much for taking the time to tell me of your success! It’s such a great feeling when something you bake turns out looking good AND tasting good!
I live in the U.S. Is 400 F okay to start with for the oven then turn down to 325 F? Can’t wait to make these!!
Kat - The Organised Housewife says
What a yummy flavour combination, will have to try this for sure!!
These look fantastic. I’ve said it before, but I’ll say it again… you have the best recipes!!
Yikes be careful..here in America we cook Farenheit not Celsius ,I almost messed these up lol
today my collegue gave me a huge zucchini from her garden. With a part of it I tried your reciepe. I used wholemeal flour and it worked perfect.
Thanks for this delicious muffins!
I like the green color stripes inside.
Greetings to the other side of the world,
just wanted to say how great these turned out. feel so great sneaking veg into my otherwise mostly non veggie eating 12 year old. they’re absolutely delish! perfect for lunchboxes and after school snacks!!
The zucchini makes them so moist doesn’t it! Can’t wait to we have some growing in our garden again!