Lemon Poppy Seed Muffins with Zucchini

Ingredients

• 1 ½ cups brown sugar
• 2 eggs
• ½ cup vegetable oil
• ½ cup applesauce
• 2 lemons, zested
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract (Optional)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 ¼ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 cups peeled and grated zucchini
• 3 tablespoons poppy seeds

Step 1

Warm your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, whisk together the brown sugar and eggs until the mixture is smooth and a bit fluffy, about 1 to 2 minutes. Next, add the oil, applesauce, lemon zest, vanilla, and lemon extract, mixing everything until it’s well combined.

Step 2

In another bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until everything is incorporated. Fold in the shredded zucchini and poppy seeds gently.

Step 3

Spoon the batter into the lined muffin cups, filling them about three-quarters full. If you have any empty cups, fill those with water to help the muffins bake evenly. Pop the tin in the oven and bake for 17 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool a bit before enjoying!