Lemon Poppyseed Zucchini Muffins

• servings: 9 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

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

Directions

Preheat the oven to 350 degrees. Grease a muffin tin (for 9 standard size muffins).

After grating, give the zucchini a quick squeeze by hand over the sink to get rid of excess water. Set aside.

In a mixing bowl, whisk the sugar, olive oil, lemon zest, vanilla, and egg.

Stir in the flour, salt, baking powder, and baking soda. Then stir in the poppy seeds and zucchini.

Divide batter into muffin tin (I usually get 9 muffins). Bake for 15 minutes or until the tops spring back when pressed. Yum!

Nutrition

• Calories: 233
• Total Fat: 13.5 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 20.7 mg
• Sodium: 197.3 mg
• Total Carbohydrate: 26.9 g
• Dietary Fiber: 0.6 g
• Total Sugars: 15.8 g
• Protein: 2.4 g