Luscious Lemon Zucchini Muffins with a Pop of Seeds

Ingredients

• 1. A generous measure of rich brown sugar
• 2. A pair of fresh eggs
• 3. A delightful portion of vegetable oil
• 4. A luscious dollop of applesauce
• 5. Zest from a duo of vibrant lemons
• 6. A hint of aromatic vanilla extract
• 7. Optionally, a dash of lemon extract
• 8. A heap of versatile all-purpose flour
• 9. Wholesome whole wheat flour in equal measure
• 10. Just over a teaspoon of leavening baking powder
• 11. A pinch of rising baking soda
• 12. A sprinkle of savory salt
• 13. Three full cups of freshly grated zucchini
• 14. Three tablespoons of tiny poppy seeds

Step 1

To begin, preheat your oven to a cozy 350 degrees F (175 degrees C) and prepare a set of 18 muffin cups with paper liners.

Step 2

In a spacious bowl, whisk together brown sugar and eggs until the mixture turns creamy and smooth. Next, add a splash of oil, applesauce, lively lemon zest, vanilla extract, and a touch of lemon extract, and beat until all the ingredients blend harmoniously.

Step 3

In another bowl, combine all-purpose flour, wholesome whole wheat flour, baking powder, baking soda, and a pinch of salt. Gently incorporate this dry mixture into the wet ingredients. Complete by folding in the shredded zucchini and sprinkle of poppy seeds for added texture.

Step 4

Carefully pour the batter into the awaiting muffin cups. For any unfilled cups, add a bit of water to ensure even baking.

Step 5

Let the muffins bake in the preheated oven until a toothpick inserted into the center emerges clean and crumb-free, approximately 17 to 18 minutes. Enjoy the delightful aroma that fills your kitchen as these delectable treats bake to perfection!