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Zucchini-Lemon-Poppy Seed Muffins

Rated as 4.33 out of 5 Stars
1

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

35 m servings 195
Original recipe yields 18 servings (18 muffins)

Directions

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  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.

Footnotes

  • Cook's Note:
  • If using dark nonstick pans, reduce baking temperature to 325 degrees F (165 degrees C).

Nutrition Facts


Per Serving: 195 calories; 7.5 30.2 2.9 21 149 Full nutrition

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Reviews

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my husband and myself loved these muffins,they were moist and so good..I make a dozen muffins and with the rest of the batter I made a zucchini load it also was great. will be making this recipe...

I think that the applesauce made them especially moist. I used lemon extract along with the zest and the lemon flavor was perfect. I recommend these and will use this basic recipe to experiment ...

most were not fond of these...