Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F. Grease a muffin tin well (you’ll get about 9 muffins from this recipe).
- After grating your zucchini, give it a quick squeeze over the sink with your hands to remove excess moisture. Set it aside.
- In a mixing bowl, whisk together the brown sugar, olive oil, lemon zest, vanilla extract, and egg until well combined.
- Add the flour, salt, baking powder, and baking soda to the wet ingredients. Stir until just combined.
- Fold in the poppy seeds and squeezed zucchini until evenly distributed throughout the batter.
- Divide the batter evenly among 9 muffin cups in your prepared tin.
- Bake for 15 minutes, or until the tops spring back when you gently press them with your finger.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 30 mg