Ingredients

• zucchini, grated - 1 cup
• all-purpose flour - 1 ½ cups
• granulated sugar - ¾ cup
• baking powder - 1 teaspoon
• baking soda - ½ teaspoon
• salt - ¼ teaspoon
• ground cinnamon - ½ teaspoon
• eggs - 2 large
• vegetable oil - ⅓ cup
• vanilla extract - 1 teaspoon
• lemon zest - 1 tablespoon
• lemon juice - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. 2.

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

3. 3.

   In another bowl, beat the eggs, then stir in the oil, vanilla extract, lemon zest, and lemon juice.

4. 4.

   Add the grated zucchini to the wet ingredients and mix well.

5. 5.

   Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

6. 6.

   Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

7. 7.

   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8. 8.

   Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.