Zucchini-Lemon-Poppy Seed Muffins Recipe

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.