Description
These muffins are bright, lemony, and filled with zucchini. They have a moist texture and a caramelized brown-sugar top. They’re perfect for busy mornings, lunches, and snacks. Enjoy them chilled or at room temperature with coffee.
Ingredients
Units
Scale
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed of excess water
- 1 cup brown sugar, loosely packed
- 1/2 cup mild-tasting olive oil
- Grated zest of 1 lemon
- 1 teaspoon 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
Instructions
- Preheat oven to 350°F and grease a muffin tin for nine standard muffins.
- Grate zucchini and squeeze shredded zucchini by hand over the sink to remove excess water.
- Whisk brown sugar, olive oil, lemon zest, vanilla, and egg in a mixing bowl until combined.
- Stir in flour, salt, baking powder, and baking soda until just mixed.
- Fold in poppy seeds and the squeezed zucchini until evenly distributed.
- Divide batter among the muffin cups and bake about 15 minutes, until tops spring back when pressed.
- Cool on a rack; store muffins in the refrigerator for best texture and flavor.
Notes
- Squeeze zucchini firmly to prevent a soggy batter.
- Stir just until combined to keep muffins tender, not tough.
- Chill muffins a few hours for the best flavor and texture.
- Omit baking soda for a denser, quick-bread style result.
Nutrition
- Serving Size: 9 muffins
- Calories: 190
- Sugar: 15g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg