Go Back
+ servings
Zucchini Lemon Jalapeño Muffins served next to a cup of coffee.
Print Recipe
5 from 1 vote

Zucchini Lemon Jalapeño Muffins

Zucchini Lemon Jalapeño Muffins are yummy at every bite. Delicious for breakfast or serve with a big bowl of chili. Hope you enjoy!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack
Cuisine: Mexican
Servings: 12
Calories: 118kcal



  • Preheat oven to 375 degrees F.
  • Grease muffin tin with butter or cooking spray.
  • In a bowl, sift flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  • In a separate bowl, mix the egg, sugar, applesauce, oil, yogurt, and vanilla.
  • Slowly add the wet and dry ingredients.
  • I do this in batches until everything is well incorporated.
  • Fold in the zucchini, lemon zest, jalapeño.
  • Do this slowly and gently.
  • Add a spoonful of the mixture to each of the muffin tin cups.
  • Bake for 20-22 minutes, or until a toothpick comes out clean.
  • Cool on a wire rack for 5 minutes.
  • Enjoy!


I grated the zucchini using a sturdy box grater. Too much juice will make it loose.
If you don’t like spice, you can use a can of green chiles. 


Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 151mg | Potassium: 100mg | Fiber: 1g | Sugar: 13g | Vitamin A: 63IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 1mg