Ingredients
18
18 servings
- •1 ½ cups brown sugar
- •2 eggs
- •½ cup vegetable oil
- •½ cup applesauce
- •2 lemons, zested
- •1 teaspoon vanilla extract
- •1 teaspoon lemon extract (Optional)
- •1 cup all-purpose flour
- •1 cup whole wheat flour
- •1 ¼ teaspoons baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •3 cups peeled and grated zucchini
- •3 tablespoons poppy seeds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.
- Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.
- Pour batter into the lined muffin cups. Fill any empty muffin cups with water.
- Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.
Nutritional Facts
Per 18 servings
- Calories: 195
- Carbohydrate: 30g
- Fat: 8g
- Fiber: 2g
- Protein: 3g
- Sugar: 19g
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