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Zucchini Lemon and Chia Seed Muffins on AprilJHarris.com
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4.5 from 12 votes

Zucchini Lemon and Chia Seed Muffins Recipe

Servings 12 muffins
Author April J Harris


  • I cup coarsely shredded zucchini courgettes
  • the grated rind of one lemon
  • cups all-purpose plain flour
  • ½ cup sugar if you like a very sweet muffin you could increase this to up to 1 cup
  • 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


  • 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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