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.
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)
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!
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
- 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.