ZUCCHINI-LEMON-POPPY SEED MUFFINS

Zucchini-Lemon-Poppy Seed Muffins image

Our family's favorite muffins! Great for school lunches. Just don't tell my picky eaters that these contain a green vegetable!

Provided by Teresa Ejinaka

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 35m

Yield 18

Number Of Ingredients 14

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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
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

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.
Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.
Pour batter into the lined muffin cups. Fill any empty muffin cups with water.
Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 30.2 g, Cholesterol 20.7 mg, Fat 7.5 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 149.4 mg, Sugar 19.2 g