Lemon Poppyseed Zucchini Muffins

I’m always looking for ways to use up summer zucchini, and these Lemon Poppyseed Zucchini Muffins have become a staple in my kitchen. They’re moist, bright with citrus flavor, and honestly, you can’t even tell there’s a vegetable hiding inside. I love making a batch on Sunday and having them ready for breakfast all week long.

Why You’ll Love This Lemon Poppyseed Zucchini Muffins

These muffins are incredibly moist thanks to the shredded zucchini, which also means they stay fresh for days. The lemon zest gives them a fresh, zingy flavor that wakes up your taste buds in the morning. I appreciate that they’re not overly sweet, and the poppy seeds add a nice little crunch in every bite. Plus, they’re simple to make with just one bowl and basic ingredients you probably already have at home.

Equipment

• Muffin tin (standard size, 12-cup)
• Mixing bowls
• Whisk
• Box grater or food processor
• Measuring cups and spoons

Ingredients

• 1 1/2 cups grated zucchini (1 medium zucchini)
• 1 cup brown sugar (loosely packed)
• 1/2 cup olive oil (mild tasting)
• Grated zest of 1 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

How To Make Lemon Poppyseed Zucchini Muffins From Scratch

1. Preheat your oven to 350°F. Grease a muffin tin well (you’ll get about 9 muffins from this recipe).
2. After grating your zucchini, give it a quick squeeze over the sink with your hands to remove excess moisture. Set it aside.
3. In a mixing bowl, whisk together the brown sugar, olive oil, lemon zest, vanilla extract, and egg until well combined.
4. Add the flour, salt, baking powder, and baking soda to the wet ingredients. Stir until just combined.
5. Fold in the poppy seeds and squeezed zucchini until evenly distributed throughout the batter.
6. Divide the batter evenly among 9 muffin cups in your prepared tin.
7. Bake for 15 minutes, or until the tops spring back when you gently press them with your finger.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Tip for Shredding Zucchini

I use the large holes on a box grater to shred my zucchini. It takes just a minute or two. If you have a food processor with a shredding attachment, that works great too and saves even more time. Don’t skip the squeezing step – it really does make a difference in the texture of your muffins. Too much moisture and they’ll be soggy instead of tender.

Variations and Tips For Success

You can swap the brown sugar for white sugar if that’s what you have on hand. The flavor will be slightly less complex, but they’ll still taste good. Try adding a glaze made from powdered sugar and lemon juice for extra sweetness. I sometimes throw in 1/2 cup of chopped walnuts or pecans for added texture. You can also use coconut oil instead of olive oil if you prefer. Just make sure it’s melted first.

Storing Muffins

I keep these muffins in an airtight container at room temperature for up to 3 days. They also freeze really well – just wrap them individually in plastic wrap and put them in a freezer bag. They’ll last for up to 3 months in the freezer. When I want one, I just let it thaw on the counter for about an hour, or I pop it in the microwave for 20-30 seconds.

Tips & Tricks for these Lemon Poppyseed Zucchini Muffins

• Don’t overmix the batter once you add the flour – this can make your muffins tough
• Use fresh lemon zest for the best flavor (the bottled stuff just isn’t the same)
• Check your muffins at 13 minutes if your oven runs hot
• Line your muffin tin with paper liners if you prefer easier cleanup
• Let the muffins cool completely before storing them to prevent condensation

Recipe FAQs

Can I leave out the poppy seeds? Yes, you can. The muffins will still taste great – they’ll just be lemon zucchini muffins instead.

Do I need to peel the zucchini? No, I leave the peel on. It adds color and nutrients, and you won’t notice it in the finished muffins.

Can I use whole wheat flour? You can substitute half of the all-purpose flour with whole wheat flour. I wouldn’t recommend using all whole wheat as the muffins might be too dense.

Why are my muffins dense? This usually happens from overmixing the batter or not squeezing enough water from the zucchini.

Can I make these dairy-free? These muffins are already dairy-free since they use olive oil instead of butter.

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