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These delightful Lemon Summer Squash Muffins are light and fluffy and entirely vegan. They’re easy to make and are perfect for breakfast and snacks. Drizzle the optional sweet lemon glaze over the top and they magically become dessert.
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Summer squash may seem like an odd choice for muffins, but basically the only difference between these sneaky veggie summer squash muffins and zucchini muffins, is the color and the addition of lemon.
My daughter says these are her new favorite muffins, especially with the lemon glaze! I know you’re going to love them, too!
Ingredients you need
Ingredient notes and substitutions
- Squash – Clean the squash well and cut off the stem end. The easiest way to shred it is by using the shredding blade with a food processor. I like to use the larger grates so the yellow flecks of squash really stand out in the muffins. You can also use a box grater if that’s what you have.
Place the shredded squash in the middle of a clean dish towel and wring it out over the sink. Squeeze out as much liquid as possible. Measure the shredded squash only after squeezing out the liquid.
Don’t have yellow squash? Use zucchini. Obviously, the muffins will have green flecks in them instead of yellow, but they will taste nearly identical. Or try my Vegan Carrot Muffins. - Flour – I use all-purpose flour. If you need a gluten-free option, try using a gluten-free flour blend meant to replace wheat flour at a 1:1 ratio, like Bob’s Red Mill Gluten-Free 1:1 Baking Flour, but I haven’t personally tried it in this recipe.
- Sugar – White sugar works best to keep these squash muffins fluffy in texture and light in color so the flecks of yellow from the squash stand out.
- Oil – A neutral oil like grapeseed oil, canola oil, or vegetable oil works best. The oil keeps the muffins moist and fluffy.
- Milk – Any unsweetened, plain non-dairy milk should work. I use almond milk. Soy milk, rice milk, cashew milk, or light coconut milk would all be good choices.
- Lemon – Fresh lemon juice gives these squash muffins a lovely, vibrant flavor. Lemon zest adds an extra punch of citrus tang. Orange zest and orange juice or lime zest and lime juice can be substituted if you prefer.
- Extras – Feel free to add some fruit to the batter when you add the squash. Reduce the amount of shredded squash to 1 cup and add ½ cup of blueberries, raspberries, diced strawberries, or diced peaches.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Shred the summer squash.
- Step 2: Squeeze out as much liquid as possible from the shredded squash. Set aside.
- Step 3: Add all the dry ingredients to a mixing bowl. Whisk together well.
- Step 4: In a separate mixing bowl, whisk together all of the wet ingredients.
- Step 5: Add the dry ingredients to the wet ingredients.
- Step 6: Stir until no white flour remains visible. A few lumps are fine. Do not over mix!
- Step 7: Add the shredded squash and stir gently just until evenly distributed.
- Step 8: Evenly distribute the batter into the prepared muffin tin.
- Step 9: Bake until cooked through.
- Step 10: Cool completely. Then, drizzle the lemon glaze, if using, over the tops of the muffins.
Storage and freezing
Make ahead: These delicious fluffy muffins keep well, so feel free to bake them a day or two ahead of when you’ll be serving them. Do not, however, make the batter ahead of time and let it sit – they will not rise properly.
Counter: Store these lemon summer squash muffins in an airtight container on the counter for 3-4 days.
Fridge: To keep them longer, store them in an airtight container in the fridge for up to a week.
Freezer: You can also freeze these muffins. Allow them to cool completely before wrapping them individually in plastic wrap and transferring to a freezer-safe plastic bag or container. They should keep well for up to 3 months.
Thaw: Thaw on the counter at room temperature when ready to eat.
Pro tips and tricks
~ Squeeze as much liquid out of the shredded summer squash as possible.
~ Measure the shredded squash after squeezing out the liquid.
~ Measure the flour using the spoon-and-level method. Lightly spoon the flour into the measuring cup until it is over-filled. Then use the back of a knife to level off the top.
~ Zest the lemon before juicing it.
~ Do not over mix the batter!
~ Allow the muffins to cool for about 10 minutes before removing them from the pan.
~ Allow them to cool completely before adding the glaze, if using.
FAQs
There is no need to peel summer squash before eating. In fact, leaving the peels on will allow those beautiful yellow flecks to be seen throughout the muffins. Just make sure to wash the squash well before shredding.
No. The seeds of summer squash are edible.
If the paper cupcake liners are sticking to your muffins, it’s likely because you didn’t cool them long enough. Once the muffins are completely cool, the liners should peel away cleanly.
More vegan muffin recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Lemon Summer Squash Muffins
Recommended Equipment
- Food processor with shredding blade or a box grater
Ingredients
For the Lemon Summer Squash Muffins
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅔ cup cane sugar
- ¾ cup unsweetened, plain non-dairy milk
- zest of 1 lemon
- ⅓ cup fresh lemon juice
- ¼ cup canola oil or other neutral oil, like vegetable oil or grapeseed oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups shredded yellow summer squash measured after squeezing out the liquid; 1 large squash should be more than enough.
For the Lemon Glaze, optional
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon pure vanilla extract
Instructions
For the Lemon Summer Squash Muffins
- Preheat the oven to 350°F. Add paper lines to a 12-cavity muffin pan or lightly spray the pan with cooking spray.
- Shred the summer squash using the large holes on a shredding blade with a food processor. Alternately, you can use the large holes on a box grater. Wrap the shreds in a clean dish towel and wring them out over the sink, squeezing out as much liquid as possible. Measure 1 ½ cups of shredded squash and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large mixing bowl, whisk together the sugar, milk, lemon zest, lemon juice, oil, and vanilla.
- Pour the dry ingredients into the wet ingredients and stir until just combined. No white flour should remain visible, but a few lumps are fine and expected.
- Add the shredded squash and stir until evenly distributed.
- Transfer the batter to the prepared muffin pan. I like to use an ice cream scoop with a lever to evenly distribute the batter. Fill up each cavity to the top.
- Bake for 25-28 minutes until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes before removing them to a cooling rack and continuing to cool completely.
For the Lemon Glaze, optional
- Stir together the powdered sugar, lemon juice, and vanilla until smooth.
- Once the muffins are completely cool, drizzle as much or as little of the glaze over each one as you like.
Notes
Nutrition facts calculated without the optional lemon glaze.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jenn Sebestyen
I hope you love these Lemon Summer Squash Muffins as much as we do!