Lemon Poppy Seed Squash Muffins
I like to grow zucchini in the summer but end up having so much that I don't even know what to do with it all. I turned to Zucchini Bread and then to muffins to help pawn off zucchini on my co-workers. This recipe is a hit.
Ingredients
- 2 cups Shredded Zucchini (I use yellow)
- 1½ Cups All Purpose Flour
- 1 cup Granulated Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1-2 tbsp Poppy Seeds
- ½ tsp Salt
- 2 Lemons zested plus the juice of 1 lemon
- 2 Large Eggs
- 1/2 cup Canola or Vegetable Oil
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
Instructions
- Preheat oven to 350° F and line a standard muffin tin with paper muffin liners
- Grate your zucchini (I use my food processor to make this go faster) and ring out some of the excess water using a clean towel or cheese cloth. Set off to the side.
- In a large bowl combine your dry ingredients (Flour, sugar, baking powder, baking soda, poppy seed and salt) and whisk together until well combined.
- In a separate bowl combine your wet ingredients (oil, eggs, lemon juice, vanilla and almond extract) and lemon zest, whisk until well combined.
- Pour your wet mixture into your dry mixture and wisk together. Do not over mix, this should still be a bit lumpy. Stir in the shredded zucchini until everything is combined.
- Divide the batter evenly into the muffin tins and bake for 20 minutes. When they are done you should be able to insert a toothpick without pulling out batter. Depending on your over this could take a few extra minutes.
- Let these cool and enjoy!