Zucchini & Lemon Olive Oil Muffins with Poppy Seeds

Ingredients

• 1 medium zucchini
• 2 teaspoons lemon zest
• 1 cup olive oil
• 2 tablespoons poppy seeds
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup sugar
• 1 cup almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. 2

   Grate the zucchini using a box grater or food processor. Place it in a clean kitchen towel and squeeze out excess moisture.

3. 3

   In a large mixing bowl, combine the grated zucchini, olive oil, sugar, almond milk, vanilla extract, lemon zest, and apple cider vinegar. Whisk until fully combined.

4. 4

   In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds.

5. 5

   Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

6. 6

   Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.

7. 7

   Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. 8

   Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

9. 9

   Enjoy your Zucchini & Lemon Olive Oil Muffins warm or at room temperature!