Zucchini Muffins - Lewis Acres Homestead

Prep your oven and muffin tin
Preheat your oven to 350°F. Line a muffin tin with paper liners or lightly grease it.
Wash, shred, and strain the zucchini
Wash your zucchinis well. You can peel and deseed them, but I prefer to leave the peel for added texture and nutrients. Use a box grater or food processor to shred the zucchini, then place it in a fine mesh strainer. Press down or squeeze gently to remove excess moisture; this step is key to keeping your muffins from getting soggy.
Mix dry ingredients
In a large bowl, combine: flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir until well combined.
Mix wet ingredients
In another bowl, whisk together: eggs, vanilla, and melted lard (or oil). Mix until well combined.
Combine and fold in the zucchini
Pour the wet ingredients into the dry mixture and stir until just combined. Gently fold in the shredded zucchini. Be careful not to overmix; doing so can make the batter too watery or dense.
Fill muffin cups
Use a cookie scoop or spoon to fill each muffin liner about 2/3 full.
Bake and cool
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.Let cool in the pan for a few minutes, then transfer to a wire rack.

These muffins store beautifully, making them perfect for meal prep or quick snacks!

Refrigerator: Keep them in the fridge for up to a week—just let them come to room temperature before serving.

Freezer: Let muffins cool completely, then place in a freezer bag or an airtight container. Store for up to 3 months. Thaw overnight on the counter or pop in the microwave for a warm, quick treat.

Tip: Freeze individually for easy grab-and-go breakfasts!