These ultra-moist and flavorful Zucchini Lemon Poppy Seed Muffins are a unique and delicious way to use up fresh garden zucchini!
Looking for another creative way to eat all that wonderful summer crop of zucchini from your garden or the farmer's market? There is Classic Zucchini Bread of course or the yummy chocolate and zucchini combination like in my Chocolate Zucchini Bundt Cake or Double Chocolate Zucchini Muffins!
These lemon poppy seed muffins with zucchini added are another great recipe to bake with zucchini. The added moisture from finely grated zucchini is a welcome addition to make for an extra moist and tender textured muffin.
Instant lemon pudding mix also helps to create a moist muffin plus it amplifies the lemon flavor! I also add lemon pudding mix to my White Chocolate Cranberry Lemon Cookies and Lemon Cranberry Muffins for a flavor and texture boost.
Jump to:
⭐️ Why You Need to Make This Recipe
- Texture - The zucchini brings an incredible level of moisture to these muffins coupled perfectly with the slight texture of the poppy seeds.
- Flavor - The lemon juice, lemon zest, lemon extract, and lemon pudding mix work together to achieve a bright lemon flavor that goes well with the nutty depth of the poppy seeds.
- Method - You can make this recipe in one bowl without any electric mixer required!
🧈 Ingredients
Here are the ingredients needed to make these poppyseed zucchini lemon muffins.
Ingredient Notes
- Zucchini - Wash the zucchini and grate it with the skin on. You can grate it finely or with a larger grater setting.
- Lemon - A combination of fresh lemon juice, lemon zest, pure lemon extract, and lemon pudding mix makes for a great lemon flavored muffin!
- Poppy Seeds - Check to make sure your poppy seeds are fresh and not stale or rancid. You can make this recipe without poppy seeds if you are allergic to make plain lemon zucchini muffins!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the eggs, sugar, oil, lemon extract, milk, instant lemon pudding mix, lemon juice, and lemon zest until smooth.
Step 2: Whisk in the shredded zucchini.
Step 3: Add the flour, baking powder, baking soda, salt, and poppy seeds.
Step 4: Whisk just until the mixture comes together.
Step 5: Distribute the batter evenly in the prepared muffin pans, filling 18 cups in total.
Step 6: Bake in a preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.
💡 Top Tip
I like to shred the zucchini on the smaller (finer) setting for muffins or bread for the best texture but you could use a larger grater setting if that's what you prefer.
❓ Recipe FAQs
About 1 small to medium zucchini will yield 1 cup of shredded zucchini.
They won't have the same flavor, but you could try using chia seeds instead of poppy seeds in these muffins.
Store these muffins in an airtight container with a paper towel on the bottom to absorb excess moisture. Store at room temperature for up to 4 days or freeze for longer.
Yes, bottled lemon juice would work in a pinch. I wrote the recipe with fresh lemon juice because that is what I always use and I figured you would already have a fresh lemon on hand for the zest.
🍋 More Lemon Recipes
Looking for other recipes featuring lemons? Try these:
If you tried these Lemon Poppy Seed Zucchini Muffins or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Zucchini Lemon Poppy Seed Muffins
Equipment
- muffin tin(s)
- muffin liners or non-stick spray
- mixing bowl
- whisk
Ingredients
- 2 eggs
- ¾ cup granulated white sugar
- ½ cup oil
- ½ teaspoon lemon extract
- ¾ cup milk
- ¼ cup instant lemon pudding mix (approx ½ package)
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup finely grated zucchini
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup poppyseed
Instructions
- Preheat the oven to 350℉. Line muffin tin(s) with muffin liners or spray with non-stick spray.
- Whisk together the eggs, sugar, oil, lemon extract, milk, instant pudding mix, lemon juice, and lemon zest in a large bowl. Stir in the grated zucchini.
- Add the flour, baking powder, baking soda, salt, and poppyseed and stir until just incorporated. Fill each cup in the prepared muffin tin(s) to the top with batter and bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool. Enjoy!
Notes
Nutrition
To do:
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Joanna Budala
At last I got to make these long anticipated muffins! (It took me awhile to have all the ingredients in my kitchen at the same time! very necessary!) Thanks Naomi for this perfect recipe!
Naomi
That's so great to hear! I'm glad you enjoyed this recipe!
Love,
Naomi