Zucchini-Lemon-Poppy Seed Muffins


Our family's favorite muffins! Great for school lunches. Just don't tell my picky eaters that these contain a green vegetable!

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
18 muffins


  • 1 ½ cups brown sugar

  • 2 eggs

  • ½ cup vegetable oil

  • ½ cup applesauce

  • 2 lemons, zested

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon extract (Optional)

  • 1 cup all-purpose flour

  • 1 cup whole wheat flour

  • 1 ¼ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 3 cups peeled and grated zucchini

  • 3 tablespoons poppy seeds


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

  2. 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.

  3. 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.

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

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

Cook's Note:

If using dark nonstick pans, reduce baking temperature to 325 degrees F (165 degrees C).

Nutrition Facts (per serving)

195 Calories
8g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 195
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 21mg 7%
Sodium 149mg 6%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 5%
Total Sugars 19g
Protein 3g
Vitamin C 4mg 21%
Calcium 64mg 5%
Iron 1mg 6%
Potassium 137mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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