![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Ubw7MdN0kAvCG21--_60e0eD3fY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6135663-f2087326a60a4dbc8abf8356a7e84565.jpg)
Ingredients
-
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
Directions
-
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.
Cook's Note:
If using dark nonstick pans, reduce baking temperature to 325 degrees F (165 degrees C).
Nutrition Facts (per serving)
195 | Calories |
8g | Fat |
30g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 195 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Cholesterol 21mg | 7% |
Sodium 149mg | 6% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 2g | 5% |
Total Sugars 19g | |
Protein 3g | 6% |
Vitamin C 4mg | 5% |
Calcium 64mg | 5% |
Iron 1mg | 6% |
Potassium 137mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.