Recipes and Cooking Lemon-Poppy Seed Zucchini Muffins Be the first to rate & review! If you weren't craving lemon zucchini muffins, you will be now. Extra moist thanks to shredded zucchini and brightly-flavored from the lemon zest and golden raisins these muffins are not your run-of-the-mill baked good. For more intense lemon flavor use lemon juice instead of the milk in the glaze to make lemon zucchini muffins with lemon glaze. By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke is a culinary specialist with the Better Homes and Gardens Test Kitchen. Her work includes recipe testing and development, food styling, and the creation of food video content. Her work expands across many of the Dotdash Meredith food brands including Magnolia Journal, Allrecipes, and various special interest publications. Sarah holds a Bachelor of Science degree in culinary science from Iowa State University and a Master of Science degree in food science from Kansas State University. Learn about BHG's Editorial Process Published on April 26, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 20 mins Bake Time: 20 mins Total Time: 40 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour ½ cup granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon lemon zest 2 eggs, lightly beaten ½ cup plus 1 Tbsp. milk ⅓ cup vegetable oil 1 teaspoon vanilla 1 cup packed shredded zucchini (8 ounces) ⅔ cup golden raisins 2 teaspoon poppy seeds ½ cup powdered sugar Directions Preheat oven to 400°F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat papers with nonstick spray. (Or lightly grease twelve 2 1/2-inch muffin cups.) In a large bowl stir together flour, sugar, baking powder, salt, and lemon zest. Make a well in the center of flour mixture. In a medium bowl combine the eggs, 1/2 cup milk, oil, and vanilla. Add egg mixture all at once to flour mixture, stirring gently to combine. Fold in the zucchini, raisins, and poppy seeds. Spoon batter into the prepared muffin cups, filling each nearly full. Bake about 20 minutes or until golden and toothpick comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan. In a small bowl stir together the powdered sugar and 1 tablespoon milk. Brush over warm muffins. Cool completely on wire rack. To store: Store in an airtight container for 2 days at room temperature or freeze for up to a month. Rate it Print Nutrition Facts (per serving) 232 Calories 7g Fat 38g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 232 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 32mg 11% Sodium 336mg 15% Total Carbohydrate 38g 14% Total Sugars 20g Protein 4g Vitamin C 2.2mg 11% Calcium 103mg 8% Iron 1.5mg 8% Potassium 148mg 3% Folate, total 45.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.