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Lemon Poppyseed Zucchini Muffins.

Lemon Poppyseed Zucchini Muffins

  • Author: Lindsay
  • Total Time: 30 minutes
  • Yield: 9 muffins 1x


These Lemon Poppyseed Zucchini Muffins are the BEST! Lemony and bright and made with simple ingredients like zucchini, olive oil, flour, and sugar. Love these!


  • 1 1/2 cups grated zucchini (1 medium size)
  • 1 cup brown sugar (loosely packed)
  • 1/2 cup olive oil (mild tasting)
  • grated zest of a lemon
  • 1 teaspoons vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon poppy seeds


  1. Preheat the oven to 350 degrees. Grease a muffin tin (for 9 standard size muffins).
  2. After grating, give the zucchini a quick squeeze by hand over the sink to get rid of excess water. Set aside.
  3. In a mixing bowl, whisk the sugar, olive oil, lemon zest, vanilla, and egg.
  4. Stir in the flour, salt, baking powder, and baking soda. Then stir in the poppy seeds and zucchini.
  5. Divide batter into muffin tin (I usually get 9 muffins). Bake for 15 minutes or until the tops spring back when pressed. Yum!


Weirdo alert here, but I like these best when stored in the fridge! They get almost a little dense and they stay super moist.

You can also make a more dense version of these by omitting the baking soda. You’ll need to bake those a little longer – closer to 20 minutes. They won’t get the puffy tops, but they’ll be super dense and moist thanks to all that olive oil and zucchini packed in each bite!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: lemon poppyseed zucchini muffins, zucchini muffins, lemon zucchini muffins