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Today I’m going to share one of our family favourites–lemon poppyseed zucchini muffins. My son is often leery of different textures or anything that doesn’t look plain. These muffins have been one of the ways I’ve been able to secretly pump extra nutrition in him. Bonus: it uses up zucchini.
I’m going to share the regular version that I would serve for guests. However, I’ve successfully modified this recipe with yogurt and chia seeds to up the protein, and less sugar overall. If you have a seriously picky eater, comment below and I’ll share the modifications!
Everyone in my family goes crazy for these muffins and that is saying something. Sometimes I have to make three meals for all of us because Dominic only eats 30 foods and my meal is never enough food for the Hermit.
Sorry, I’m really going off on a picky eating tangent. Ever since Dominic decided that melted cheese was no longer acceptable, it’s been really hard to find something we all like.
Related: Zucchini Strawberry Cake
While muffins may not be the healthiest food ever, it’s nice to know there’s something we can all agree on.
Zucchini keeps the muffins moist and virtually disappears. These muffins are perfect for breakfast or a treat with coffee.
You can use either shredded zucchini or summer squash. I prefer summer squash because the yellow colour disappears better.
Need help processing your zucchini? Look no further!
Muffin Baking Tips
- Always mix the wet and dry ingredients separately and don’t over-mix. Your muffins will have a much nicer texture than if you dump everything in one bowl.
- Shell out the extra money for parchment liners. I hate when half the muffin sticks to the liner, and parchment solves the problem.
- use an ice cream scoop for less mess when distributing the batter.
- Don’t let the muffins cool in the pan for more than 5 minutes. Transfer them to a plate or wire rack so they don’t get soggy at the bottom.
- Muffins freeze well. Keep a few out and save the rest for school/work lunches.
- Want to try a cake recipe but don’t know who will eat all that cake? Put the batter into muffin tins instead! Adjust the baking time, usually 20 or 25 minutes instead of 45-60.
Can’t get enough lemon? Be sure to check out Lucious Lemon Cake with Candied Citrus and Lemon Buttercream.
Pin me for later!
Lemon Poppyseed Zucchini Muffins
2 cups flour
1 tsp baking powder
1 tsp baking soda
zest of 1 lemon
1/3 cup lemon juice
1/4 cup cooking oil
3/4 cup sugar
1 cup grated zucchini or summer squash
1/2 cup milk
1/4 cup poppy seeds
Combine the milk and poppy seeds in a small bowl. Set aside for 10 minutes. Mix flour, baking powder, baking soda, and lemon zest in a large bowl. Make a well in the bowl. Once the poppyseed have soaked for 10 minutes, add the egg, cooking oil, sugar, zucchini, and lemon juice. Pour in the well of dry ingredients. Mix until just combined. Divide into muffin liners and bake at 350 degrees Fahrenheit for approximately 20 minutes, or an inserted toothpick comes out clean.
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Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.