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Zucchini Lemon Poppy Seed Muffins

Zucchini Lemon Poppy Seed Muffins

These ultra-moist and flavorful Zucchini Lemon Poppy Seed Muffins are a unique and delicious way to use up fresh garden zucchini!

Author: Knead Some Sweets

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 18 muffins

Calories: 171 kcal per serving

Ingredients

  • 2 - eggs
  • ¾ cup - granulated white sugar
  • ½ cup - oil
  • ½ tsp - lemon extract
  • ¾ cup - milk
  • ¼ cup - instant lemon pudding mix
  • ¼ cup - fresh lemon juice
  • 2 teaspoons - lemon zest
  • 1 cup - zucchini
  • 2 cups - all-purpose flour
  • 1 ½ teaspoons - baking powder
  • ¾ tsp - baking soda
  • ⅛ tsp - salt
  • ¼ cup - poppyseed

Instructions

  1. Preheat the oven to 350℉. Line muffin tin(s) with muffin liners or spray with non-stick spray.
  2. Whisk together the eggs, sugar, oil, lemon extract, milk, instant pudding mix, lemon juice, and lemon zest in a large bowl. Stir in the grated zucchini.
  3. Add the flour, baking powder, baking soda, salt, and poppyseed and stir until just incorporated. Fill each cup in the prepared muffin tin(s) to the top with batter and bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool. Enjoy!

Nutrition

Energy: 171 kcal | Total Fat: 7 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 26 mg | Total Carbs: 24 g | Fiber: 1 g | Sugars: 9 g | Proteins: 3 g | Sodium: 139 mg | Polyunsaturated: 2 g | Monounsaturated: 2 g

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