Description
These Lemon Poppyseed Zucchini Muffins are bursting with lemony brightness and made with simple, wholesome ingredients. Perfectly moist, they’re a delightful combination of fresh zucchini, olive oil, and poppy seeds. A must-try for any muffin lover!
Ingredients
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For the Muffins:
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1 1/2 cups grated zucchini (about 1 medium-sized zucchini)
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1 cup brown sugar (loosely packed)
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1/2 cup olive oil (mild-tasting)
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Grated zest of 1 lemon
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1 teaspoon vanilla extract
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1 large egg
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1 cup all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1 tablespoon poppy seeds
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Instructions
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Preheat the Oven:
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Preheat your oven to 350°F (175°C). Grease a muffin tin to hold 9 standard-sized muffins.
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Prepare the Zucchini:
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Grate the zucchini and then squeeze out any excess moisture over the sink. Set aside.
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Mix Wet Ingredients:
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In a large mixing bowl, whisk together the brown sugar, olive oil, lemon zest, vanilla extract, and egg.
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Combine Dry Ingredients:
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Stir in the all-purpose flour, salt, baking powder, and baking soda.
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Add Zucchini and Poppy Seeds:
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Stir in the poppy seeds and grated zucchini until evenly combined.
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Fill Muffin Tin:
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Divide the muffin batter evenly among the muffin tin, aiming for about 9 muffins.
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Bake:
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Bake for 15 minutes or until the tops of the muffins spring back when lightly pressed.
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Cool and Serve:
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Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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Notes
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These muffins are best when stored in the fridge, as they get slightly denser and stay moist.
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For a denser version, omit the baking soda. Bake for closer to 20 minutes, and they’ll have a moist, dense texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg