Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup buttermilk ((can substitute plain yogurt))
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract ((optional))
  • 2 large eggs
  • 1 cup grated zucchini, lightly pressed to remove a bit of excess moisture ((from 1-2 zucchinis))
  • 2 large lemons, (zested)
  • 2 1/2 tsp poppy seeds
  • 2 Tbsp sparkling sugar ((optional))

Instruction

  • Preheat oven to 350 F degrees.  Line a 12 cup muffin pan with liners and set aside.  To a large mixing bowl, add flour, baking soda, baking powder and salt.  Whisk to combine.
  • In another bowl, combine granulated sugar, vegetable oil, buttermilk, vanilla and almond extracts and eggs.  Whisk to combine.
  • Pour the wet ingredients into the flour mixture, stirring until almost combined.  Add zucchini, lemon zest and poppy seeds and stir until just combined.
  • Scoop batter into prepared muffin pan, filling the cups about 3/4 of the way.  If batter is lumpy in the liners, give the pan a light tap on the counter to even them out.  Sprinkle tops of batter with sparkling sugar, if using.  
  • Bake about 25 minutes, until edges are light golden brown and a toothpick inserted in the center comes out cleanly.  Allow muffins to cool about 5 minutes in the pan, then remove to a cooling rack to cool completely.