Description
These Lemon Poppyseed Zucchini Muffins combine bright citrus flavor with the nutty crunch of poppy seeds, all in a moist, tender crumb thanks to fresh zucchini. Perfect for breakfast, snacks, or tea time, they’re light yet satisfying and simple to make.
Ingredients
Scale
- 1 1/2 cups finely shredded zucchini (squeezed to remove excess water)
- 1 tablespoon lemon zest (from fresh lemons)
- 2 tablespoons poppy seeds
- 1/2 cup olive oil
- 3/4 cup brown sugar
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Wash, shred, and squeeze zucchini to remove excess moisture.
- In a large bowl, whisk together olive oil, brown sugar, eggs, vanilla extract, and lemon zest until smooth.
- In a separate bowl, mix flour, baking powder, baking soda, salt, and poppy seeds.
- Gently fold wet ingredients into dry until just combined.
- Fold in shredded zucchini carefully without overmixing.
- Divide batter evenly into muffin cups, filling about 3/4 full.
- Bake 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
For extra flavor, add a lemon glaze made from powdered sugar and lemon juice. Avoid overmixing to keep muffins tender. You can substitute yellow squash for zucchini.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg