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Deliciously Addicting Lemon Poppyseed Zucchini Muffins

August 24, 2019

This post contains affiliate links.  If you purchase anything, I earn a small commission at no extra charge to you.  Thanks for your support!

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.

Lemon poppyseed zucchini muffins are a great way to use up all your zucchini or summer squash. Serve them for back to school lunches, snacks, or even breakfast. It's such an easy recipe that you can even make it with your kids.

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

Lemon poppyseed zucchini muffins are a great way to use up all your zucchini or summer squash. Serve them for back to school lunches, snacks, or even breakfast. It's such an easy recipe that you can even make it with your kids.

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!

Lemon poppyseed zucchini muffins are a great way to use up all your zucchini or summer squash. Serve them for back to school lunches, snacks, or even breakfast. It's such an easy recipe that you can even make it with your kids.

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 are a great way to use up all your zucchini or summer squash. Serve them for back to school lunches, snacks, or even breakfast. It's such an easy recipe that you can even make it with your kids.
Yield: 18 muffins

Lemon Poppyseed Zucchini Muffins

Lemon Poppyseed Zucchini Muffins

A delicious muffin to help use up all your extra zucchini.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

    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.

Notes

To add extra nutrition for picky eaters, replace the poppyseeds with chia seeds and add 1/2 cup plain greek yogurt to the recipe.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 136Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 107mgCarbohydrates: 22gFiber: 1gSugar: 9gProtein: 3g
Kristen Raney

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.

www.shiftingroots.com

24 Comments
Filed Under: Baking, Get Healthy, Recipes, Simple & Easy, Use it up! Tagged: Baking, family recipe, Lemon, lemon poppyseed, muffins, picky eaters, poppyseed, use up zucchini, Zucchini

Poppy Seed Cake with Caramel Frosting

October 27, 2018

Do you have any special traditions on your birthday?  For my Mom, she likes poppyseed cake with caramel icing.  Her Mom used to make it for her every year, until one year she decided for some crazy reason that peanut butter icing would be much better.

My Mom can’t stand peanut butter.

Say hello to my Mom's favourite birthday cake: poppyseed cake with caramel icing.  This version is easy to make and would make a lovely fall wedding cake with those gorgeous flowers!!  Check out the recipe.  #poppyseedcake #caramelfrosting

Needless to say, my Mom didn’t get her special cake for years afterward.

Around 10 years ago, I asked my Mom what her favourite cake was and she told me about the poppyseed cake with caramel frosting.  At first I thought it sounded kind of weird, but once I tasted it, I understood why it was her favourite.

[Read more…]
Kristen Raney

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.

www.shiftingroots.com

4 Comments
Filed Under: Baking, Recipes Tagged: birthday cake, cake decorating, caramel, fall flowers, fall wedding, fall wedding cake, poppyseed

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Welcome!

Hi, I'm Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

P.S. First time gardener? You'll want to download the quick start gardening guide below!

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Welcome!

Hi, I’m Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

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