top of page

Citrus Zucchini Muffins

This recipe is adapted from A Latte Food.

I made these citrus zucchini muffins for Mother’s Day this year and gave some of it to all of the moms in my life. This recipe was an absolute hit, everyone LOVED it. Whenever I make this for my family, they gobble it all up before I get the chance to have some. The great thing about this recipe is that you can make it using oranges or lemons which makes it more versatile and customizable to your palate. The original recipe is a lot sweeter and the citrus flavor was overpowered by the sweetness and vanilla, so I made some amendments to my recipe. This recipe is refreshing and is great for citrus lovers.

TOTAL TIME: 1 hour and 20 minutes

SERVINGS: About 24 muffins


3 cups all purpose flour

2 large zucchinis

1 cup granulated sugar

1 cup date sugar

1 cup vegetable oil

3/4 cup/6 oz Greek yogurt

Juice of 1 1/2 oranges or if using lemon, juice of 1 lemon

Zest of 2 oranges or 1 lemon

3 chia eggs (let 3 tablespoons of chia soak in 9 tablespoons of water until a gel forms - about 15 minutes)

1 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt


  1. Preheat oven to 350° F. Prepare your muffin tins with cupcake liners.

  2. Make your chia egg by combining 3 tablespoons of chia with 9 tablespoons of water. Put it to the side until it forms a gel (it will take about 15 minutes).

  3. Meanwhile, either grate your zucchini into fine pieces or puree in a food processor until it is a smoothie consistency. Make sure to chop the zucchini into 1/4 inch rounds before blending. Remove any excess water that comes from the zucchini.

  4. Put the shredded or blended zucchini into a bowl and then zest your fruit and juice in.

  5. Add in the oil, Greek yogurt, salt, and sugar. Mix well until everything is combined. Then add in the chia egg and mix again.

  6. Add flour, baking soda, and baking powder. Mix just until everything is combined and it forms a homogenous mixture. Do not over mix.

  7. Pour the batter into muffin tins. Fill the muffin tins about ¾ of the way and bake at 350° F for 45-50 minutes.

  8. Take it out and let it cool for about 20 minutes before serving.


bottom of page