Lemon Poppyseed Zucchini Muffins
Ingredients
- 1 1/2 cups1 1 1/2 cups zucchini grated (1 medium size)
- 1 cup 1 cup brown sugar (loosely packed)
- 1/2 cup 1/2 cup olive oil (mild tasting)
- zest of a lemon grated
- 1 teaspoons 1 teaspoons vanilla extract
- 1 egg large
- 1 cup 1 cup all-purpose flour
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon baking powder
- 1/4 teaspoon 1/4 teaspoon baking soda
- 1 tablespoon 1 tablespoon poppy seeds
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Instructions
- Preheat the oven to 350 degrees. Grease a muffin tin (for 9 standard size muffins).
- After grating, give the zucchini a quick squeeze by hand over the sink to get rid of excess water. Set aside.
- In a mixing bowl, whisk the sugar, olive oil, lemon zest, vanilla, and egg.
- Stir in the flour, salt, baking powder, and baking soda. Then stir in the poppy seeds and zucchini.
- Divide batter into muffin tin (I usually get 9 muffins). Bake for 15 minutes or until the tops spring back when pressed. Yum!
Source
Original recipe: View Original