Lemon Poppyseed Zucchini Muffins
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(56)
Ingredients
9 muffins
- 1 1/2 cups grated zucchini (1 medium size)
- 1 cup brown sugar (loosely packed)
- 1/2 cup olive oil (mild tasting)
- Grated zest of a 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
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Preparation
Chef’s notes
Weirdo alert here, but I like these best when stored in the fridge! They get almost a little dense and they stay super moist.
You can also make a more dense version of these by omitting the baking soda. You’ll need to bake those a little longer – closer to 20 minutes. They won’t get the puffy tops, but they’ll be super dense and moist thanks to all that olive oil and zucchini packed in each bite!