Zucchini Lemon and Chia Seed Muffins Recipe

Zucchini Lemon and Chia Seed Muffins Recipe on AprilJHarris.com
I first made my Zucchini Lemon and Chia Seed Muffins recipe when I was craving a bit of a treat for breakfast. I wanted to keep it healthy so these tasty muffins are full of good for you ingredients, including zucchini and chia seeds, as well as ginger and probiotic yogurt.

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Healthy Ingredients in Zucchini Lemon and Chia Seed Muffins

I love using zucchini in baking because it adds moisture, texture and a light, lovely flavour.  Funnily enough, it doesn’t taste anything like zucchini when it is served as a side dish. In fact if you couldn’t see the green flecks, you might not even realise what there was zucchini in these muffins! This nutrient dense vegetable, which we know as ‘courgette’ in the UK and Europe, contains lots of vitamins, potassium and fibre.

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I wanted to include chia seeds for their protein and healthy fats. If I used yogurt I knew I would be including probiotics and protein as well. Ginger adds more than just flavour. In addition to having lots of digestive benefits, it is reputed to be able to help reduce cholesterol, decrease blood sugars and help improve heart disease risk factors. It’s also a natural partner to the tangy flavour of the lemon rind and lemon extract.

Love using healthy seeds in baking as much as I do? Click here for more recipes with chia seeds

Don’t worry if you don’t have any lemon extract on hand, it does add a nice kick to the muffins but they are equally delicious without it. When it comes to the ginger, do feel free to add up to a teaspoon, depending on how much you like ginger. The ¾ teaspoon I list in the recipe was the amount that my recipe testers seemed to like best over several batches, but I confess I liked the muffins even better with just a little bit more.

The Best Ways to Enjoy Zucchini Lemon and Chia Seed Muffins

These muffins smell so good they are hard to resist straight from the oven but I prefer them served warm, not hot. Like most muffins, if I serve them piping hot I find they are a little too moist for me. I let them cool in the pan for five minutes and then remove them to cool on a rack for about twenty minutes to half an hour before serving.

No zucchini on hand? Try my Banana and Chia Seed Muffin Recipe. It’s one of the most viewed recipes ever on the blog!

One of the things I love about this deliciously easy Zucchini Lemon and Chia Seed Muffins Recipe is just how quick it is to make. Give it a try and see!

Zucchini Lemon and Chia Seed Muffins Recipe

I cup coarsely shredded zucchini (courgettes)
the grated rind of one lemon
1½ cups all-purpose (plain) flour
½ cup sugar
2½ teaspoons baking powder
¾ teaspoon ground ginger
2 tablespoons chia seeds
generous pinch of salt
¼ cup mild olive oil
¾ cup plain or vanilla yogurt (you can use full fat or low fat yogurt, whichever you prefer)
2 large eggs, lightly beaten
1 teaspoon lemon extract (optional)


Simply grate the zucchini and lemon rind and leave in a sieve to drain off any liquid.

Shredded zucchini and lemon rind for Zucchini Lemon and Chia muffins
Mix together the flour, sugar, baking powder, ginger, chia seeds and salt in one bowl.

Dry Ingredients for Zucchini Lemon and Chia Seed Muffins
Stir the olive oil, yogurt, eggs and lemon extract (if using) together in another bowl.

Wet ingredients for Zucchini Lemon Chia Seed Muffins
Add the wet ingredients to the dry ingredients and blend until just mixed.

Mixing Zucchini Lemon and Chia Seed Muffins

Scoop the batter into greased or lined muffin cups, bake, cool a little and then enjoy!

Zucchini Lemon and Chia Seed Muffins Recipe on AprilJHarris.com

Printable Recipe

4.7 from 10 reviews
Zucchini Lemon and Chia Seed Muffins Recipe
Serves: 12 muffins
  • I cup coarsely shredded zucchini (courgettes)
  • the grated rind of one lemon
  • 1½ cups all-purpose (plain) flour
  • ½ cup sugar
  • 2½ teaspoons baking powder
  • ¾ teaspoon ground ginger
  • 2 tablespoons chia seeds
  • generous pinch of salt
  • ¼ cup mild olive oil
  • ¾ cup plain or vanilla yogurt (you can use full fat or low fat yogurt, whichever you prefer)
  • 2 large eggs, lightly beaten
  • 1 teaspoon lemon extract (optional)
  1. Place the shredded zucchini in a sieve over a bowl to allow any excess moisture to drain away. Grate the lemon rind over top. Set aside while you get on with the rest of the recipe. (Sometimes there is a lot of moisture, sometimes none will come off at all, it just depends on the zucchini.)
  2. Preheat the oven to 350°F (170°C).
  3. Line a 12 cup muffin pan with paper liners or spray with cooking spray.
  4. In a large bowl, combine the flour, sugar, baking powder, ground ginger, chia seeds and salt. Set aside.
  5. Beat the eggs in a medium bowl.
  6. Add the zucchini and lemon rind, yogurt, olive oil and lemon extract (if using) to the eggs and mix together well.
  7. Blend the wet ingredients into the dry ingredients until just mixed. Do not beat!
  8. Using an ice cream scoop, fill the muffin cups half full.
  9. Bake for 18 to 20 minutes or until golden. The tops of the muffins should spring back when touched lightly.
  10. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

More Muffin Recipes

Blueberry Chia Muffins with Lemon and Ginger

Best Muffin Recipes

My Mom’s Jam Muffins

Bran Muffins

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Article by April Harris

April has written 1291 great articles for us.
April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.
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  1. I love your Zucchini and Chia Seed Muffin recipe. I have all the ingredients and will definitely make them for the weekend. I saw your recipe on #LetsGetRealSocial. Have a great weekend April!

    • Thank you so much, Jo! Please let me know what you think when you make them – they have been really popular around our house and with our friends and neighbours! Have a great weekend 🙂

  2. Your muffins look so good, April. What a nice combination! Zucchini and chia seeds! Pinning and tweeting. 🙂

  3. I am going to make these very soon, they sound wonderful!! I love finding new ways to use chia seeds~

  4. So yummy and such a great use of delicious spring ingredients. Do you have any leftovers? 😀

  5. These look great! I love all of these flavors together! Yum! Thanks for the great recipe.

  6. A healthy good looking recipe. I have not tried chia seeds yet.

  7. Lemon, zucchini and chia seeds really set these muffins away from the norm. I can smell them clear across the pond!

  8. I love your Zucchini, Lemon and Chia Muffins April. These are calling my name and definitely plan to make them soon!

  9. I love courgette in cakes. I’ve never tried chia though. Is it crunchy or chewy or…? What’s it like in the finished muffins?

    • Chia just kind of blends into the muffins with very little discernible flavour or texture, Kavey. The seeds tend to soak up liquid so, although you can see them, they kind of disappear!

  10. These muffins look great and they are really easy to do = I like that.

  11. These little gems sound wonderful, April!

  12. Oh, I love these! I never had the courage to try zucchini in my desserts but these looks fabulous, can’t wait to try them!

  13. Not only do these look delicious but I love the ingredient list, too. Any tips on grating the zucchini / courgettes? Do you use one of those mandoline things?

    • Thank you so much, Pauline. I just use my good old box grater to grate the zucchini – although I have to be careful not to grate my fingers as well 😉

  14. This zucchini lemon chia seed muffins looks really yum April, Need to try it .

  15. Yum! They look great! I never think about adding courgette (zucchini) in muffins, but I’ll have to give it a try 🙂


    • Thank you, Natalie! Zucchini really does work well – it’s a bit like grated carrot really in terms of how it responds in baking -although of course it tastes and looks a bit different.

  16. This sounds amazing! Totally never considered using zucchini in a cake recipe before but would love to give this a go.

  17. These sounds really delicious. I think i am going to give my own gluten free version a go! 🙂

    • Thank you, Nikki! That sounds wonderful. Please do let me know if you blog a gluten free version so I can link to it. A lot of my readers eat gluten free 🙂

  18. Oh. My. Yum! This sounds like a totally delicious start to any day!

  19. I almost forgot how delicious and moist zucchini muffins are! My favourite zucchini muffins are with either lemon or cinnamon. Love the addition of the chia seeds!

  20. I love using zucchini in baking, it is such a healthy and versatile vegetable. The lemon would add a lovely zing, but the addition of ginger really does add another element to these muffins.

  21. These look delicious. Never thought of putting these flavors together, but just may have to try this recipe. Thanks

  22. I love this! The chia seeds make these look almost like lemon poppy seed muffins — and I love sneaking zucchini into every recipe I can. More veggies, more moister, count me in!

    • Thank you, Willow. I like that about chia seeds too – like poppy seed but even healthier! The only thing is that the chia seeds absorb a bit more moisture so I have to bear that in mind when I’m recipe developing.

  23. Your piping hot muffins with morning tea looks to be an ideal breakfast. Especially with all the healthy “courgettes” lemon, yogurt and chia seeds. Glad to know, too, that ginger is good for reducing blood sugar =)

  24. Sounds delicious and nutritious! Pinned and saved

  25. What an interesting combination April! I think I`ll have to try it!

  26. These muffins are perfect for me. Healthy, butterless and with zucchini. I’ll give them a try.

  27. April, I love that you combined zucchini with chia seeds…my favorite omega-rich fiber source! I know these muffins are as yummy as they look and can’t wait to try them!

  28. Zucchini, lemon and chia? Sounds like a nice combination! I need to try those some time… (vegan though but that shouldn’t be hard ;)) Might even add a little bit of poppy seeds to it!


    • Thank you, Maisy. I am sure you could use a non-dairy yogurt in this recipe, so I guess it’s just the eggs..Could you use flaxseed ‘eggs’ maybe? Please let me know if you do make a vegan version, I’d love to know 🙂

  29. Nice texture. Looks delicious. Gonna try them out 🙂

  30. Has anyon who reviewed these actually made them?? I followed the recipe to a T, and franky, they’re gummy and awful and are screaming for more sweetness.

    • I’m so sorry the recipe didn’t work for you, Natalie. I can’t imagine what happened. I make them regularly, as do many of my friends and neighbours, and I have never had, nor heard of, a gummy result. Ovens do vary radically and the elevation you are baking at can affect a recipe as well. However I am still perplexed as this is a well tested over several locations, regularly made recipe (and not just by me). If your zucchini had a very high water content it might have caused a bit of extra moistness, but again, I’ve never heard of that happening. I deliberately reduced the sugar in these as they are muffins, not cakes. You could of course add more if you are not concerned about healthy eating. A couple of tablespoons of extra sugar should not affect the result of a recipe.

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