Empty My Fridge
Lemon Poppyseed Zucchini Muffins
Ingredients
- Zucchini · grated1 ½ cups
- Brown sugar1 cup
- Olive oil½ cups
- Lemon · grated
- Vanilla1 tsp
- Egg1
- Flour1 cup
- Salt½ tsp
- Baking powder½ tsp
- Baking soda¼ tsp
- Poppy seed1 tbsp
Instructions
- Preheat the oven to 350°F. Grease a muffin tin for 9 standard muffins.
- Grate the zucchini, then squeeze it by hand over the sink to remove 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 the batter among the muffin cups and bake for 15 minutes, or until the tops spring back when pressed.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.