Lemon Poppy Seed Zucchini Muffins {Whole Grain}

melskitchencafe.com

Sheila C

¾ cup (5.75 ounces) granulated sugar (can use ½ cup for a less sweet muffin)

2 to 3 lemons zested (1 to 2 tablespoons zest)

2 large eggs

⅓ cup neutral flavored oil (like canola, avocado, vegetable, melted coconut oil, etc)

½ teaspoon vanilla extract

1 ¼ cups (6.25 ounces) white whole wheat flour or all-purpose flour or half and half

1 tablespoon poppy seeds

¾ teaspoon baking soda

¾ teaspoon baking powder

¼ teaspoon salt

2 cups shredded zucchini lightly squeezed of excess water (see note), about 10 ounces (measured after wringing)

Raw or coarse sugar for sprinkling on top, optional

Directions at melskitchencafe.com

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