Lemon Poppy Seed Zucchini Muffins
User Reviews
4.7
Lemon Poppy Seed Zucchini Muffins
Description
The Lemon Poppy Seed Zucchini Muffins incorporate shredded zucchini that has been lightly squeezed to remove excess moisture, combined with sugar infused with zesty lemon for a fresh flavor. Eggs, oil, and vanilla bind the mixture together, while white whole wheat or all-purpose flour provides structure. Poppy seeds add subtle texture and visual appeal. The batter is mixed just enough to bring the ingredients together, preserving some lumps, which helps keep the muffins tender.
Baked at 350°F in lined or greased muffin tins, a sprinkle of raw or coarse sugar on top helps create a slightly crisp surface. The result is a moist muffin with citrus notes and mild earthiness from the zucchini, suitable for breakfast or as a snack.
Larger zucchini shreds can increase moisture retention, possibly requiring extended baking times and creating a spongier texture in parts. Gently squeezing excess water from the zucchini prevents overly wet batter while maintaining moisture balance.
Ingredients
- ¾ cup granulated sugar can use 1/2 cup for a less sweet muffin
- 2 to 3 to 3 lemon 1 to 2 tablespoons zest, zested
- 2 egg large
- ⅓ cup neutral flavored oil like canola, avocado, vegetable, melted coconut oil, etc
- ½ teaspoon vanilla extract
- 1 ¼ cups white whole wheat flour or all-purpose flour, or half and half
- 1 tablespoon poppy seeds
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups zucchini shredded, lightly squeezed of excess water, measured after wringing
- sugar optional, raw or coarse, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
- In a large bowl, add the sugar and lemon zest. Use your fingers to rub the lemon zest into the sugar until evenly combined, this helps release the oils of the lemon zest into the sugar increasing the lemony flavor (it should smell amazing!).
- Add the eggs, oil, and vanilla and whisk until well-combined.
- In a medium bowl, whisk together the flour, poppy seeds, baking soda, baking powder and salt.
- Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout.
- Stir in the shredded zucchini until the batter is just combined. Don't overmix! It's ok if the batter is still slightly lumpy.
- Divide the batter evenly among the prepared muffin tin. Sprinkle a bit of raw or coarse sugar over the top of the muffins, if desired (optional, but super delicious).
- Bake for 17-22 minutes until the tops spring back lightly to the touch.
- Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well).
Notes
- Shred zucchini using fine or coarse holes; finer shreds yield a more uniform texture, coarser ones add spongy spots.
- Lightly squeeze shredded zucchini by hand to remove excess water; excessive wringing is unnecessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 170kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 156mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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