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Cook: 25 - 30 minutes | Servings: 12 muffins


Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem, I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don’t go together well. The argument that they add caster sugar to the courgette pancakes didn’t convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.
If I didn’t know they had courgette in them, I would never believe it. Try it, because it is worth it.

  • Muffins:
  • 200 g of cake flour
  • a pinch of salt
  • ½ teaspoon of baking soda
  • ½ teaspoon of baking powder
  • 150 g of sugar
  • peel from one lemon
  • 1 tablespoon of lemon juice
  • 2 eggs
  • 150 ml of oil
  • 1 teaspoon of vanilla essence
  • 1 teaspoon of lemon essence
  • 210 g of grated courgette
  • Icing:
  • 3 tablespoons of milk
  • 10 tablespoons of caster sugar
  • 1 teaspoon of lemon essence

Heat the oven up to 170°C. Put some paper muffin moulds into the “dimples” of a baking pan for muffins.
Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don’t squeeze and don’t pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25 – 30 minutes.

Now prepare the icing:
Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.
Enjoy your meal!

Photo: Katarzyna Posłuszny


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