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    Home » Recipes » Zucchini Lemon Jalapeño Muffins

    Zucchini Lemon Jalapeño Muffins

    Last Updated November 25, 2020. Originally Posted December 14, 2017 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Zucchini Lemon Jalapeño Muffins are yummy at every bite. Delicious for breakfast or serve with a big bowl of chili. Hope you enjoy!
    Jump to Recipe Print Recipe
    Zucchini Lemon Jalapeño Muffins make a scrumptious baked treat. Serve them warm with butter. Enjoy. By Mama Maggie’s Kitchen

    Zucchini Lemon Jalapeño Muffins make a scrumptious baked treat. Serve them warm with butter. Enjoy. By Mama Maggie’s Kitchen

    My friend owns a farm. We recently had lunch together, and she gave me some fresh goodies – jamaica (or hibiscus flowers), lemons, chiles, and two enormous zucchinis. They were each the size of my arm! She and her family dedicate a lot of time to growing delicious fruits and vegetables. I was inspired by everything that she gave me. So, I ended up baking some Zucchini Lemon Jalapeño Muffins.

    Zucchini Lemons Chiles

    There’s nothing teeny weeny about this zucchini! Check out these monster-sized zucchinis. They’re huge! (that’s what she said)… FYI, if you ever use a zucchini this size, you must cut it lengthwise to remove the seeds. The seeds are kind of like pumpkin seeds or butternut squash seeds. They are edible. Roast them for a fun snack.

    Zucchini Seeds


    Disclosure: This post contains affiliate links.
    I grated the zucchini using a sturdy box grater. Too much juice will make it loose. Get rid of the any excess liquid. I wrapped it all up in a fine cheese cloth and squeezed out the juices. Set it aside until ready to use.

    Shredded Zucchini

    Most desserts in Mexico are sweet with a hint of spice. If you don’t like spice, you can use a can of green chiles. It’s very mild in taste compared to some of the bolder chiles like jalapeño or serrano. Or omit all together. My friend also gave me nearly 3 dozen lemons. When life gives you lemons, make Zucchini Lemon Jalapeño Muffins. LOL.

    Zucchini Lemon Jalapeño Muffins make a scrumptious baked treat. Serve them warm with butter. Enjoy. By Mama Maggie’s Kitchen

    I can keep track of how many Zucchini Lemon Jalapeño Muffins I ate. If it were a bread, that would a totally different story. I could eat slice after slice.
    NOTE: If you want to make a bread instead, bake in an 8 Inch x 4 Inch Loaf Pan for 45 minutes. Cool for 10 times on a wire rack.

    Zucchini Lemon Jalapeño Muffins make a scrumptious baked treat. Serve them warm with butter. Enjoy. By Mama Maggie’s Kitchen

    You’re going to love these Zucchini Lemon Jalapeño Muffins. Warm them up, add butter, and pour yourself a big cup of coffee. Now that’s one of heck of breakfast! Or serve them with a bowl of chili or snack between meals. They make a scrumptious baked treat.

    Zucchini Lemon Jalapeño Muffins served next to a cup of coffee.

    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!
    5 from 4 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12
    Calories: 118kcal
    Author: Maggie Unzueta

    Ingredients

    • Butter or cooking spray for greasing pan
    • 1 ½ all-purpose flour
    • 1 tsp ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 large egg
    • ⅔ cup sugar
    • ½ cup unsweetened applesauce
    • ⅓ cup vegetable oil
    • 2 tablespoons plain yogurt
    • 2 teaspoons vanilla extract
    • 2 lemons zested
    • 1 jalapeño finely minced
    • 1 ½ cups zucchini grated

    Instructions

    • 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!

    Notes

    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. 

    Nutrition

    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
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


    What’s Your Favorite Breakfast Treat?

    Filed Under: Appetizers, Desserts, Healthy, Recipes, Side Dishes, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Cassie Mac

      February 17, 2019 at 1:34 pm

      I’m going to have to make a vegan version and let you know what i think! Love having friends with farms, there is. I thing like fresh veggies and fruits

      Reply
    2. Jasmine Hewitt

      February 18, 2019 at 6:22 pm

      my son would love these. he’s addicted to all veggies, maybe he;d like the jalapenos

      Reply
    3. Elizabeth Keene

      February 18, 2019 at 8:34 pm

      5 stars
      Now I’ve got a new recipe to try, this looks great!!

      Reply
    4. Cristy

      February 19, 2019 at 11:14 am

      What an interesting combo! I beat they are so moist.

      Reply
    5. Danielle

      February 21, 2019 at 4:59 pm

      5 stars
      These look absolutely delicious. I absolutely love anything zucchini.

      Reply
    6. Em Ewe

      July 26, 2022 at 4:09 pm

      5 stars
      They came out perfectly! I squashed my shredded zucchini and let it sit in a strainer to get rid of the extra moisture you warned about. The batter fit exactly into 12 standard paper baking cups. The muffins are delicious even though lemon and cinnamon are not my favorite combination. Next time I may try coriander instead.
      Thank you for a great recipe!

      Reply
      • Maggie Unzueta

        July 27, 2022 at 8:38 am

        So glad to hear you enjoyed this!

        Reply

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