Dishing Up the Dirt

Lemon Poppy Seed Zucchini Muffins

This is one of those recipes that after just one bite you know you’ll be doubling the batch the second time around! These muffins are absolutely wonderful and are another great way to use up all the zucchini overflowing the farmers market booths and CSA boxes this time of the year.  They are sweetened with honey which I think compliments the tang from the lemon more so than cane sugar. The poppy seeds lend a lovely crunch and the zucchini adds a mellow sweet flavor and plenty of moisture. These taste great with your morning cup of coffee and are equally good crumbled on top of plain yogurt for a filling breakfast.

Lemon Poppy Seed Zucchini Muffins

Prep Time: 10 minutes    Cook Time: 25 minutes    Serves: 12

  • 2 cup whole wheat pastry flour
  • 1 tablespoon baking powder (make sure it isn’t expired!)
  • 1 teaspoon kosher salt
  • 2 tablespoons poppy seeds
  • grated zest of 1 lemon
  • juice from 1 lemon
  • 1/3 cup walnut oil
  • 1/2 cup runny honey
  • 2 eggs, beaten
  • 1/2 cup unsweetened almond milk
  • 1 cup packed shredded zucchini


  • Preheat the oven to 400F
  • Combine the flour, baking powder, salt, poppy seeds and lemon zest in a medium sized bowl.
  • In a small combine the lemon juice, oil, honey, eggs and almond milk. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just barley combined and then gently fold in the zucchini.
  • Spoon the batter into a greased standard size muffin tin and bake for about 20-23 minutes or until lightly golden and a tooth pick comes out clean when inserted into the center of a muffin.


You can substitute the walnut oil with any neutral tasting oil *Cooking times will vary from oven to oven *Store muffins at room temperature on the counter covered in tin foil or plastic wrap for two days *Muffins can be frozen for up to 6 months

Leave a Reply

5 thoughts on “Lemon Poppy Seed Zucchini Muffins

  1. Amber says:

    If I wanted to use stevia in place of honey, how might I alter the recipe??

    1. Andrea says:

      I’ve never used stevia. I’m not sure–I’m assuming it will alter the texture a bit. I can’t guarantee the results because I’ve never tried it that way. If you do let me know how they turn out.

  2. Zucchini says:

    Thanks for the recipe! They were delicious.

  3. jennifer de cocq says:

    i love the sound of this recipe so made it. Twice. Sadly, though aroma is delicious, they do not bake well. Not sure problem but neither time did they rise in centre, but fell. I baked them for 40 min@350 but they are still underdone in centre. Is there something missing or miscalculated in recipe?

    1. Andrea says:

      If they didn’t rise it may be a levening problem. I’d double check to see if your baking powder is expired or old. That’s the only thing I can think of. Otherwise the recipe is written correctly and others haven’t had an issue. I hope that’s helpful. Sorry these didn’t work for you. Hopefully it’s just the baking powder!!! Thank you for taking the time to write.

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