Name: Lemon Zucchini Poppy Seed Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 3/4 cup powdered sugar; 3 Tbsp. lemon juice; 1 tsp. lemon zest (zest of half lemon); 2 eggs (1 whole egg, plus one egg yolk is needed); 1 cup of sugar; 1 teaspoon vanilla extract; 1/2 cup extra virgin olive oil (or melted butter); 2 cups packed minced zucchini (about 2 medium zucchini); 1 tsp. baking soda; 1/4 tsp. salt; 2 to 3 Tbsp. of lemon zest (zest of an ex-large lemon); scant 1/4 cup fresh lemon juice; 1 + 3/4 cups unbleached all-purpose flour; 1 Tbsp. poppy seeds, and extra for garnish

Jump to Recipe

Lemon Zucchini Poppy Seed Muffins are deliciously moist and loaded with lemon flavor. These muffins are the perfect option for anyone with dairy and nut allergies. Make them your go-to choice for breakfast, brunch, or a satisfying mid-day snack.

One lemon muffin topped with icing and poppy seeds, placed on 2 lemon sliceds on a white plate.

Lemon Zucchini Poppy Seed Muffins…

In just ten minutes, you can effortlessly make these flavorful Lemon Zucchini Poppy Seed Muffins. We love muffins and decided to make them dairy-free! So we decided to add extra virgin olive oil instead of butter, some poppy seeds to add a little fun in the texture, and 2 cups of fresh zucchini for moisture. Then topped them with a silky smooth lemon icing for additional lemon flavor.

So to my surprise, these lemon zucchini poppy seed muffins turned out amazing!

Why Use Zucchini In Baked Goods?

Zucchini adds nutrition. Zucchini is full of B-complex vitamins, folate, and rich in zinc, magnesium, and potassium.
Plus, lemon and zucchini just go so well together!
Zucchini makes these muffins overall healthier. Less sugar is added, and even less flour is needed.
Plus, zucchini contains zero fat and is high in water and fiber.
Best of all, it adds moisture to these lemon muffins, which makes them light and fluffy.

Looking at the top of a glazed muffin with poppy seeds scattered on top, with lemon slices on the side.

Ingredients You Will Need:

Our full printable recipe card with the exact amount of ingredients is located at the bottom. For this lemon zucchini poppy seed muffin recipe, you need the following ingredients:

eggs (1 whole egg, plus one egg yolk is needed)
sugar
vanilla extract
extra virgin olive oil
fresh zucchini (about 2 medium zucchini)
baking soda and some salt
lemon for zesting
fresh lemon juice
unbleached all-purpose flour
poppy seeds, and extra for garnish
For Lemon Icing:
3/4 cup powdered sugar
3 Tbsp. lemon juice
1 tsp. lemon zest (zest of half a lemon)

How to Make These Lemon Zucchini Poppy Seed Muffins

How to Make our Lemon Zucchini Poppy Seed Muffins? It’s very easy! But first, let’s run through our Easy-To-Follow Steps so you will understand what’s involved before you start:

1. First, you will need one whole egg and one egg yolk. Place the egg and egg yolk into a large mixing bowl along with the sugar. Whisk for about 1 to 2 minutes, until it turns into a light, pale yellow color.

A silver bowl with 2 eggs, and a whisk whipping inside the bowl.

2. Next, while continuing to whisk, pour in the olive oil and vanilla extract. Then set it aside.

3. Use a mini chopper or a food processor to mince the zucchini into very tiny pieces. Pulse until it gets all the bits and pieces as little as possible, to a complete mince.

A mini chopper filled with minced zucchini. And a silver bowl with muffin mixture.

4. Whisk in the 2 cups of minced zucchini.

5. Zest one large lemon, then juice the lemon as well. I used 2 heaping tablespoons of lemon zest in these muffins to give them enough zesty lemon flavor.

A red plate with lemon zest on it and in a measuring spoon.

6. Then whisk in the zest, lemon juice, baking soda, and salt.

7. Finally, whisk in the flour. Then add and whisk the poppy seeds. The mixture will be very thin. Divide the mixture evenly into the muffin pan and fill each one to the top.

8. Bake at 350 degrees for 28 to 33 minutes, depending on your oven, or until a toothpick inserted in the center comes out clean.

A muffin pan filled with batter mixture, and the other fully baked muffins.

The lemon icing is made with just 3 simple ingredients! Fresh lemon juice, lemon zest, and powdered sugar. Topped with a sprinkle of poppy seeds to garnish. Perfect!

Recipe Tips:

Extra Zucchini: If you have extra minced zucchini, Do Not add it to the mixture, or it will ruin the recipe. Save the extra minced zucchini for another recipe, like our Best Chocolate Zucchini Brownies.
The Batter Is Soft: The mixture will be very soft and mushy, and that’s OK. Divide it evenly among the 12 muffin liners.
Makes 12 Servings: This recipe will make 12 muffins.
Before Zesting: It is best to rinse your lemon before zesting it. You may wash it with a safe vegetable soap, then rinse well before zesting. Even if you have organic lemons, you want to avoid some of the pesticides as much as possible.

FAQ’s

1. Can we taste the zucchini in these muffins? Nope! You can’t taste it at all. The zucchini is completely hidden in these muffins.

2. Do we need to squeeze out excess water from zucchini? No, we never do. These muffins need the extra moisture to make them fluffy and moist.

3. Do we need fancy equipment to make them? No, only a whisk will suffice!

A lemon muffin sliced in half and served on a white plate.

A Delicious Muffin

Lemon zucchini poppy seed muffins are perfect for your morning coffee or tea. After one bite, I think you’ll agree with me when I say, these are the best-tasting muffins! A great recipe for you to try.

These muffins will stay fresh on your counter for up to 2 days and fresh for up to one week refrigerated if they last that long!

ENJOY!!

Try These Next!

More Lemon Treats!

Your comments help us! If you tried our lemon zucchini poppy seed muffins, let us know and leave a comment with a star rating! Sharing your insights and experiences helps everyone who reads them, and helps us too. And, follow us on Instagram, Pinterest, and Facebook.

Lemon Zucchini Poppy Seed Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

One bowl and 10 minutes to whisk all the ingredients, these Lemon Zucchini Poppy Seed Muffins are loaded with 2 cups of zucchini and enough lemon zest and lemon juice to make them moist and lemony delicious!

Ingredients

2 eggs (1 whole egg, plus one egg yolk is needed)
1 cup of sugar
1 teaspoon vanilla extract
1/2 cup extra virgin olive oil (or melted butter)
2 cups packed minced zucchini (about 2 medium zucchini)
1 tsp. baking soda
1/4 tsp. salt
2 to 3 Tbsp. of lemon zest (zest of an ex-large lemon)
scant 1/4 cup fresh lemon juice
1 + 3/4 cups unbleached all-purpose flour
1 Tbsp. poppy seeds, and extra for garnish

For Lemon Icing:

3/4 cup powdered sugar
3 Tbsp. lemon juice
1 tsp. lemon zest (zest of half lemon)

Instructions

Preheat Oven to 350 degrees F (180C). Line the muffin pan with paper cupcake liners Set aside.
Arrange and place the rack in the middle of the oven.
In one large mixing bowl, whisk the egg and egg yolk with sugar until it turns to a light pale yellow color, about 1 to 2 minutes.
Whisk in olive oil and vanilla extract. Set it aside.
Mince the zucchini in a mini chopper and spoon it into a (1 cup) measuring cup, packed, and add 2 cups to the mixture. Whisk in the zucchini until well combined.
Next, whisk in salt, baking soda, lemon zest, and lemon juice.
Finally, Slowly whisk in the flour into the mixture until well corporate, about 1 to 2 minutes or 50 strokes. Then whisk in the poppy seeds.
Use an ice cream scoop to divide the mixture into 12 muffins cups evenly, and fill each one to the top.
BAKE for 28 to 32 minutes, or until the toothpick comes out clean in the center.
Allow the muffins to cool completely before drizzling the icing on top. Garnish with a sprinkle of poppy seeds on top.
Makes: 12 lemon zucchini poppy seed muffins

Directions for Lemon Icing:

Place powdered sugar into a small bowl, With a fork or small whisk, whisk in the lemon zest and lemon juice. If the icing is too thick, add a few more drops of lemon juice.
Use a teaspoon to glaze the tops of the muffins. The icing is enough to glaze 6 to 8 muffins.
Sprinkle on top with some poppy seeds, as a garnish.

Nutrition Information:

Yield: 12 muffins Serving Size: 1 serving
Amount Per Serving: Calories: 239

Happy Baking 🙂

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

FREE EMAIL BONUS

Weeknight Dinners Made Easy

Tips & recipes for delicious meals . . . no matter your skill level!

Please enable JavaScript in your browser to submit the form.kadence-form-acba8e-3e .kadence-blocks-form-field.kb-submit-field { display: none; }