Zucchini-Lemon-Poppy Seed Muffins

european greek middle eastern region breakfast main side sweet sour savory medium fast

Prep

22 min

Cook

27 min

Total

49 min

Ingredients (14)

1 ½ cups brown sugar g

2 eggs g

½ cup vegetable oil g

½ cup applesauce g

2 lemons, zested g

1 teaspoon vanilla extract g

1 teaspoon lemon extract (Optional) g

1 cup all-purpose flour g

1 cup whole wheat flour g

1 ¼ teaspoons baking powder g

½ teaspoon baking soda g

½ teaspoon salt g

3 cups peeled and grated zucchini g

3 tablespoons poppy seeds g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.

Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.

Pour batter into the lined muffin cups. Fill any empty muffin cups with water.

Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.