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.
The sugar in this recipe is deliberately low, you can definitely increase it by a few tablespoons (up to 1 cup). However, they will not be as healthy.
Click here to pin this recipe.
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 (if you like a very sweet muffin you could increase this to up to 1 cup)
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)
Instructions
Simply grate the zucchini and lemon rind and leave in a sieve to drain off any liquid. If the zucchini seems very moist, squeeze it out with a tea towel. I have never had to do this, but if you want a very dry muffin you may wish to.
Mix together the flour, sugar, baking powder, ginger, chia seeds and salt in one bowl.
Stir the olive oil, yogurt, eggs and lemon extract (if using) together in another bowl.
Add the wet ingredients to the dry ingredients and blend until just mixed.
Scoop the batter into greased or lined muffin cups, bake, cool a little and then enjoy!
Printable Recipe
Zucchini Lemon and Chia Seed Muffins Recipe
Ingredients
- I cup coarsely shredded zucchini courgettes
- the grated rind of one lemon
- 1½ cups all-purpose plain flour
- ½ cup sugar if you like a very sweet muffin you could increase this to up to 1 cup
- 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
Instructions
- 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.) If the zucchini seems very moist, squeeze it out with a tea towel. I have never had to do this, but if you want a very dry muffin you may wish to.)
- Preheat the oven to 350°F (170°C).
- Line a 12 cup muffin pan with paper liners or spray with cooking spray.
- In a large bowl, combine the flour, sugar, baking powder, ground ginger, chia seeds and salt. Set aside.
- Beat the eggs in a medium bowl.
- Add the zucchini and lemon rind, yogurt, olive oil and lemon extract (if using) to the eggs and mix together well.
- Blend the wet ingredients into the dry ingredients until just mixed. Do not beat!
- Using an ice cream scoop, fill the muffin cups half full.
- Bake for 18 to 20 minutes or until golden. The tops of the muffins should spring back when touched lightly.
- Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
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More Muffin Recipes
Blueberry Chia Muffins with Lemon and Ginger
Comments & Reviews
Joanne/WineLady Cooks says
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!
April Harris says
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 🙂
Hadia says
Your muffins look so good, April. What a nice combination! Zucchini and chia seeds! Pinning and tweeting. 🙂
April Harris says
Thank you so much, Hadia. It’s so kind of you to pin and tweet too – I really appreciate it 🙂
Angela says
I am going to make these very soon, they sound wonderful!! I love finding new ways to use chia seeds~
April Harris says
Thank you, Angela! I hope you and your family enjoy them as much as we do!
Debra @ Bowl Me Over says
So yummy and such a great use of delicious spring ingredients. Do you have any leftovers? 😀
April Harris says
Thank you, Debra! I wish I could send you some 🙂
Debi at Life Currents says
These look great! I love all of these flavors together! Yum! Thanks for the great recipe.
April Harris says
Thank you so much, Debi!
Peter says
A healthy good looking recipe. I have not tried chia seeds yet.
April Harris says
It took me a long time to try them, Peter, but now I have I look for every opportunity to use these little nutritional powerhouses!
KC the Kitchen Chopper says
Lemon, zucchini and chia seeds really set these muffins away from the norm. I can smell them clear across the pond!
April Harris says
Thank you, KC! They really do smell lovely while they are baking 😉
Linda (Meal Planning Maven) says
I love your Zucchini, Lemon and Chia Muffins April. These are calling my name and definitely plan to make them soon!
April Harris says
Thank you, Linda! Please let me know what you think when you try them. They really are popular over here 😉
Kavey says
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?
April Harris says
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!
Patty Haxton Anderson says
These muffins look great and they are really easy to do = I like that.
April Harris says
Thank you, Patty! They really are the work of mere moments 🙂
nancy@skinnykitchen.com says
These little gems sound wonderful, April!
April Harris says
Thank you, Nancy!
Petro @ Creative Homemaking says
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!
April Harris says
Thank you, Petro! Honestly, you really can’t taste the zucchini 🙂
Pauline Wiles says
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?
April Harris says
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 😉
swathi says
This zucchini lemon chia seed muffins looks really yum April, Need to try it .
April Harris says
Thank you, Swathi. They really do taste delicious!
Natalie says
Yum! They look great! I never think about adding courgette (zucchini) in muffins, but I’ll have to give it a try 🙂
http://natalieslife.com/2016/05/slow-cooked-asian-pulled-pork
April Harris says
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.
Milly says
This sounds amazing! Totally never considered using zucchini in a cake recipe before but would love to give this a go.
April Harris says
Thank you, Milly. It really is delicious – let me know if you give it a try!
Nikki says
These sounds really delicious. I think i am going to give my own gluten free version a go! 🙂
April Harris says
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 🙂
Sara says
Oh. My. Yum! This sounds like a totally delicious start to any day!
April Harris says
Thank you, Sara 🙂 They really are!
Diana says
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!
April Harris says
Thank you, Diana. I love cinnamon too. I’ve never thought of adding it to zucchini in baking – great idea!
Sara | Belly Rumbles says
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.
April Harris says
Thank you, Sara. I love lemon and ginger together 🙂
Geoffrey @ Spoonabilities says
These look delicious. Never thought of putting these flavors together, but just may have to try this recipe. Thanks
April Harris says
Thank you, Geoffrey. Let me know what you think if you try it!
Willow | Will Cook For Friends says
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!
April Harris says
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.
The Ninja Baker says
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 =)
April Harris says
Thank you so much, Kim! They really are delicious for breakfast 🙂
Carol says
Sounds delicious and nutritious! Pinned and saved
April Harris says
Thank you, Carol, and thank you for pinning 🙂
Cristina says
What an interesting combination April! I think I`ll have to try it!
April Harris says
Thank you, Cristina. I hope you enjoy it as much as we do 🙂
Marisa says
These muffins are perfect for me. Healthy, butterless and with zucchini. I’ll give them a try.
April Harris says
Thank you, Marisa! Please let me know what you think if you try them 🙂
Linda (Meal Planning Maven) says
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!
April Harris says
Thank you so much, Linda 🙂
Maisy says
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!
*Maisy
April Harris says
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 🙂
Rachel @ GameVillage says
Nice texture. Looks delicious. Gonna try them out 🙂
April Harris says
Thank you, Rachel.
Natalie says
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.
April Harris says
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.
Ann says
I should have scrolled down to see the one comment from someone who actually made them. I had the exact same result, gummy and needs a touch more sweetness.
April Harris says
I’m utterly perplexed by yours and Natalie’s gummy result, Ann. I make this recipe all the time, as do many of my neighbours and friends. It was triple tested before it went on the site. I’ve made them yet again this afternoon and served them to several neighbours and none of them found them gummy. Did you sieve the zucchini as directed? You do have to be patient with this step. I will amend the recipe to suggest squeezing out the liquid with a tea towel, although I have never, ever had to do this. As for the sweetness, as I wrote to Natalie, by all means add a few tablespoons more sugar. That will not affect the recipe. I made it with just a half cup as the recipe is supposed to be healthy – and half a cup of sugar means there are over 2 teaspoons of sugar in each muffin. Women are only supposed to have 6 teaspoons of sugar a day, and men are allowed 9 teaspoons. With so many hidden sugars in our food, it’s very easy to exceed this, something that concerns many of my readers. In any case, you could easily double the sugar and it would not affect the recipe, although it would give you the sweetness you crave. I’m sorry you were disappointed.
April Harris says
Ann and Natalie, I have just had a look at the pin for this recipe and found the following comments – “My kids loved these! They just thought they were poppy seeds so I tricked them into eating healthier! They area little more dense than regular muffins and filling which is perfect for my bottomless boys.” “Enjoyed by the 2 year old and coworkers alike.”
You can see the comments here https://www.pinterest.co.uk/pin/410883165987649952/
Again, I’m sorry you were disappointed.
Kim says
Can I use “Real Lemon” juice instead? I don’t have any actual lemons to be able to zest. Also, I don’t use refined granulated sugars so I was thinking of substituting with either honey or date nectar. Do you think this would turn out ok?
April Harris says
Hi Kim, It won’t give exactly the same flavour, but you could definitely use a teaspoon of ‘Real Lemon’ if you prefer. I’m not sure about using honey or date nectar as it’s a fairly moist batter to start with and I think it would make things too liquid. Could you use powdered stevia instead? (I believe you need to use a bit less as it’s sweeter.) I’m sorry not to be more help!
Kim says
I ended up making several changes: gluten-free all-purpose flour, date nectar in place of sugar, Ener-G egg replacer, unsweetened applesauce in place of the yogurt, and 3 tablespoons of lemon juice. They came out kinda gooey/gummy and dense, but I’m used to unpredictable results considering I have to adapt most recipes for health reasons. Overall, I think they turned out pretty well, actually, all things considered. Thanks for the recipe!
April Harris says
I’m so glad tried the recipe, Kim, and that you were able to find substitutes for the ingredients you need to avoid. I’m very interested to read that gluten-free flour worked, I will have to try that as I’m trying to make more of my recipes to have a gluten free option. I’m sorry the texture wasn’t perfect, but so glad you enjoyed the muffins anyway. Thank you so much for letting me know! 🙂
Darrah says
We made these as part of a zucchini-baking frenzy/stock the freezer sesh this month and they were our favorites! (2,5, & 7 yos all requested we make another batch asap.) The only change I made was to squeeze in fresh lemon juice over the extract. We like our muffins to have just a hint of sweetness (otherwise… it’s basically a cupcake ;)!!) This recipe nailed it! I’m going to link back to this one for a zucchini post soon!
April Harris says
Thank you so much for your lovely comment, Darrah! I’m so glad you all enjoyed the muffins – and what a great compliment from the kids too! I like the idea of using fresh lemon juice if you have it on hand – and there’s some vitamin C in there too so it’s a win win. Please let me know when you link back and I’ll share your post.
Sarah says
I made these back in 2016 for my office and everyone liked them including my boss at the time who normally wouldn’t touch carbs/sugar. Just made them again tonight and they are a perfect breakfast/snack muffin – moist with just a hint of sweetness and healthy enough to have for breakfast. I made them with Greek nonfat yogurt this time and I think non-greek yogurt works better for the batter but still great. So hard to find a healthy muffin recipe nowadays, thanks for this recipe.
April Harris says
Thank you so much for your very kind comment, Sarah. I’m so glad you enjoy the recipe and that it was popular at your office too! It’s interesting to read your experience with Greek nonfat yogurt as I haven’t tried it in this recipe. Thank you for sharing 🙂
Helen Reynolds says
My zucchini in my garden is growing like crazy! I’m adding this recipe to my collection of ways to use it up! Pinning!
April Harris says
I hope you enjoy the muffins as much as we do, Helen! They are great for using up lots of zucchini!