Lemon Poppyseed Zucchini Muffins

Name: Muffin Zucchini Biji Poppy Lemon
Total time: 30 min
Yield: 9 servings
Cuisine: Indonesian
Ingredients: 1 1/2 cups grated zucchini (1 medium size); 1 cup brown sugar (loosely packed); 1/2 cup olive oil (mild tasting); grated zest of a lemon; 1 teaspoons 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

These Lemon Poppyseed Zucchini Muffins are the BEST! Lemony and bright and made with simple ingredients like zucchini, olive oil, flour, and sugar. Love these!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

9 servings

1 1/2 cups grated zucchini (1 medium size)
1 cup brown sugar (loosely packed)
1/2 cup olive oil (mild tasting)
grated zest of a lemon
1 teaspoons 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

Steps

Preheat the oven to 350 degrees. Grease a muffin tin (for 9 standard size muffins).
After grating, give the zucchini a quick squeeze by hand over the sink to get rid of excess water. Set aside.
In a mixing bowl, whisk the sugar, olive oil, lemon zest, vanilla, and egg.
Stir in the flour, salt, baking powder, and baking soda. Then stir in the poppy seeds and zucchini.
Divide batter into muffin tin (I usually get 9 muffins). Bake for 15 minutes or until the tops spring back when pressed. Yum!