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If you are the owner of a zucchini plant gone wild, you know the struggle–what on earth do you make with zucchini that you haven’t already made before? There’s only so much chocolate zucchini cake one person can eat.
Today I’m going to share one of our family favourites–lemon poppyseed zucchini muffins. You can use the regular green zucchini or yellow summer squash interchangeably with this recipe. I personally like the summer squash better than the zucchini.
A Muffin for Picky Eaters
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.
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 would like to modify the recipe this way, replace all the poppy seeds with chia seeds and add 1/2 cup plain greek yogurt to the recipe.
Everyone in my family goes crazy for these muffins and yours will too.
Related: How to Pick & Process Zucchini
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, a treat with coffee, in a lunch, or as an after-school snack.
Need help using up all 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.
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- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- zest of 1 lemon
- 1/3 cup lemon juice
- 1 egg
- 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
1. Combine the milk and poppy seeds in a small bowl. Set aside for 10 minutes.
2. Mix flour, baking powder, baking soda, and lemon zest in a large bowl. Make a well in the bowl.
3. 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.
4. Divide into muffin liners and bake at 350 degrees Fahrenheit for approximately 20 minutes, or an inserted toothpick comes out clean.
To add extra nutrition for picky eaters, replace the poppyseeds with chia seeds and add 1/2 cup plain greek yogurt to the recipe.
Amount Per Serving: Calories: 136 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 11mg Sodium: 107mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 3g
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.