Step 1
Preheat the oven to 400F

Step 2
Combine the flour, baking powder, salt, poppy seeds and lemon zest in a medium sized bowl.

Step 3
In a small combine the lemon juice, oil, honey, eggs and almond milk. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just barley combined and then gently fold in the zucchini.

Step 4
Spoon the batter into a greased standard size muffin tin and bake for about 20-23 minutes or until lightly golden and a tooth pick comes out clean when inserted into the center of a muffin.

Notes

• You can substitute the walnut oil with any neutral tasting oil
• Cooking times will vary from oven to oven
• Store muffins at room temperature on the counter covered in tin foil or plastic wrap for two days
• Muffins can be frozen for up to 6 months

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.