Description
These Lemon Poppyseed Zucchini Muffins are bright, moist, and packed with flavor. The combination of fresh lemon zest, crunchy poppy seeds, and tender zucchini creates a delightful muffin that’s perfect for breakfast or a snack. Simple to make and utterly delicious!
Ingredients
– 1 1/2 cups grated zucchini (1 medium zucchini)
– 1 cup brown sugar (loosely packed)
– 1/2 cup mild olive oil
– Zest of 1 lemon
– 1 teaspoon vanilla extract
– 1 large egg
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1 tablespoon poppy seeds
Instructions
1. Preheat the oven to 350°F (175°C). Grease a muffin tin to make 9 standard-size muffins.
2. After grating the zucchini, gently squeeze out excess moisture over the sink.
3. In a mixing bowl, whisk together the brown sugar, olive oil, lemon zest, vanilla extract, and egg until well combined.
4. Stir in the flour, salt, baking powder, and baking soda until just combined.
5. Fold in the poppy seeds and grated zucchini.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
– For a denser muffin, omit the baking soda and bake for a few additional minutes.
– These muffins store well in the refrigerator and become even more moist and flavorful after chilling.
– Feel free to adjust the sweetness by reducing the sugar slightly, if desired.
Nutrition
- Serving Size: 1muffin
- Calories: 220
- Sugar: 17g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg