How to Make Zucchini-Lemon-Poppy Seed Muffins - A Step-by-Step Guide

Zucchini-Lemon-Poppy Seed Muffins are a delightful twist on the traditional lemon-poppy seed muffin. These moist and flavorful muffins are packed with shredded zucchini, fresh lemon zest, and crunchy poppy seeds, making them a perfect combination of light and refreshing flavors. Whether you’re looking for a delicious treat to enjoy with your morning coffee or a tasty snack for any time of the day, these muffins are sure to please your taste buds.

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Ingredients

  • 1 ½ cups brown sugar
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 2 lemons, zested
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract (Optional)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups peeled and grated zucchini
  • 3 tablespoons poppy seeds

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 18
  • Yield: 18 muffins

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.
  • Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.
  • Pour batter into the lined muffin cups. Fill any empty muffin cups with water.
  • Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.
  • Nutrition

    195 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Cholesterol: 21mg
    • Sodium: 149mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 2g
    • Total Sugars: 19g
    • Protein: 3g
    • Vitamin C: 4mg
    • Calcium: 64mg
    • Iron: 1mg
    • Potassium: 137mg