Lemon Poppyseed Zucchini Muffins

• grated zucchini1.5 cup

  1 medium size

• brown sugar↗1 cup

  loosely packed

• olive oil↗0.5 cup

  mild tasting

• grated zest of a lemon↗
• vanilla extract↗1 teaspoon
• large egg↗1
• all-purpose flour↗1 cup
• salt↗0.5 teaspoon
• baking powder↗0.5 teaspoon
• baking soda↗0.25 teaspoon
• poppy seeds↗1 tablespoon

Step-by-step instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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