Lemon Poppyseed Zucchini Muffins
Prep
15m
·
Cook
15m
·
Total
30m
About This Recipe
This recipe for Lemon Poppyseed Zucchini Muffins combines the freshness of zucchini and lemon zest with the sweetness of brown sugar and the crunch of poppy seeds. Made with simple ingredients like olive oil, eggs, and vanilla, these muffins are a delightful and flavorful treat for any occasion.
Ingredients
(Servings:
9)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories274kcal13%
-
Fat12g18%
-
Saturated Fat2g10%
-
Carbohydrates39g13%
-
Fiber2g8%
-
Sugar21g42%
-
Protein4g8%
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Cholesterol23mg7%
-
Sodium243mg10%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Weirdo alert here, but I like these best when stored in the fridge! They get almost a little dense and they stay super moist.
You can also make a more dense version of these by omitting the baking soda. You’ll need to bake those a little longer – closer to 20 minutes. They won’t get the puffy tops, but they’ll be super dense and moist thanks to all that olive oil and zucchini packed in each bite!
You can also make a more dense version of these by omitting the baking soda. You’ll need to bake those a little longer – closer to 20 minutes. They won’t get the puffy tops, but they’ll be super dense and moist thanks to all that olive oil and zucchini packed in each bite!
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