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Elizabeth's Kitchen Diary

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Courgette & Poppy Seed Muffins

Courgette & Poppy Seed Muffins

Published on August 24, 2016 • Last updated January 28, 2019 by Elizabeth Atia
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Courgette & Poppy Seed Muffins
Courgette & Poppy Seed Muffins

Courgette & Poppy Seed Muffins

Courgettes are reproducing at pace in my vegetable crisper.

Seriously.

Every year the same thing happens. You see, I get this fantastic locally grown weekly organic box filled with all sorts of wonderful goodies – kohlrabi, fresh peas, tomatoes, spicy Chinese greens (my favourite!), last week an Indian Kheera cucumber…. and courgettes, among many other things. I think that courgettes must be a fairly easy crop to grow here in Shetland as there are two or three of them in every week’s delivery, and I always struggle to find things to do with them.

One I managed to make disappear into these rather tasty courgette and poppy seed muffins. Inspired by these chocolate chip and chia seed muffins from Searching for Spice, who linked up with my No Waste Food Challenge, I got a bit creative with the ingredients I had on hand, and was rather successful too, I think!

Courgette and Poppy Seed Muffins

My cooking strategy right now is to get creative with the things I already have. My storecupboard/pantry is bursting with half bags of this, that and the other thing and after a summer spent adventuring, music lesson tuition, a surprise private dental bill and a less surprising garage bill (why is garage labour SO expensive!) we’ve decided to take on a frugal approach to things for awhile, at least until our bank balances recover.

So yes, faced with a fridge full of reproducing courgettes I grated one into a batter that I made with some lemon infused olive oil from Pomora (see the badge in the sidebar) and two rather small hen’s eggs (also from said organic vegetable box). I quite fancied making courgette, lemon and poppy seed muffins based on Corina’s recipe, but I had no lemons. I was loathe to walk all the way to the shop to buy one (I will not part with 35p if I don’t have to! I’m on a mission!), so I used the last of the spring shipment of the Pomora lemon-infused olive oil to great effect.

I originally wasn’t going to blog these as I was just experimenting, but my husband was that impressed with them he insisted I should share the recipe with you all. He says they’re like eating something healthy without it tasting too healthy, if you know what I mean.

Not too sweet and almost savoury in taste, they’re perfect in a packed work/school lunch or with a morning cuppa – after all, who doesn’t fancy a bit of cake for breakfast?

How do you use up those courgettes lurking in the back of the fridge? Do you have any recipe suggestions? Let me know in the comments! I’ve got two days to make four courgettes and a marrow disappear before more appear in my veg box.

Courgette and Poppy Seed Muffins

Courgette & Poppy Seed Muffins

A not-too-sweet almost savoury muffin with grated courgette, lemon infused olive oil and poppy seeds. Ideal with a morning coffee!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Author: Elizabeth

Ingredients

  • 1 medium courgette grated (about 150 grams)
  • 150 grams granulated sugar
  • 80 ml lemon infused olive oil
  • 1 large free-range egg or 2 small
  • 210 grams self-raising flour
  • 1/2 tsp Shetland sea salt
  • 100 ml full fat milk
  • 1 tbsp poppy seeds
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Instructions 

  • Preheat oven to 200 C/ 180 C fan and place 12 large muffin cases into a 12 hole muffin tin.
  • Wash and pat dry your courgette. Grate with the large side of a grater and spread out in between layers of paper towel to dry slightly while you prepare the batter.
  • Whisk together the sugar, oil and eggs until combined thoroughly.
  • Sieve over the self-raising flour and salt, and fold into the batter along with the milk. There might be lumps, don't worry about this.
  • Fold in the grated courgette and poppyseeds.
  • Bake in the middle of your oven for 15-20 minutes until risen and golden.
  • Transfer to a wire rack to cool completely. Store in an airtight container.

Notes

If you don't have lemon infused olive oil use regular olive oil with the zest of one lemon and the juice of half. Alternatively, if you find the taste of olive oil too strong you could substitute with sunflower or canola oil.

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary - we'd love to see what you've been making!

OTHER COURGETTE RECIPES YOU MIGHT LIKE
Chocolate Courgette Loaf by Elizabeth’s Kitchen Diary
Courgette, Potato & Onion Bake from Foodie Quine
Courgette Spaghetti Alfredo by Elizabeth’s Kitchen Diary
Cheesy Courgette Omelette by Fab Food 4 All
Broad Bean & Courgette Soup with Gouda by Elizabeth’s Kitchen Diary
Vegan Zucchini Quinoi Sushi Rolls by The Petite Cook
Spiced Tomato & Courgette Chutney by Elizabeth’s Kitchen Diary
Roasted Courgette Salad with Lemon, Chilli, Basil and Crispy Shallots by Recipes from a Pantry
Broad Bean & Courgette Salad by Elizabeth’s Kitchen Diary
Spiralized Courgette with Garlic Mushrooms by The Lovely Appetite
Pete’s Courgette, Blue Cheese & Cherry Tomato Quiche by Kavey Eats

SHARING WITH SOME BLOG LINKIES
Love Cake by Jibber Jabber UK
Treat Petite by Cakey BoiĀ (host) and The Baking Explorer
Cook Once, Eat Twice by Searching for Spice

Category: All Manner of Sweet Things, Baking, Breakfast, RecipeTag: Courgette, muffin

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

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Reader Interactions

Comments

  1. tinasparkles

    September 3, 2017 at 7:49 pm

    Hope you aren’t hugely offended, but – being in “glut season” myself – I made this recipe today (albeit with sunflower oil and lemon juice/zest), but as is usual when I make muffins, after the weighing and mixing stage I just couldn’t be bothered with lining and spooning muffins… So I’ve baked it as a loaf cake, and smeared the top with a couple of spoonfuls of lemon curd whilst hot, which will hopefully cool to a sticky but sharp glaze… The proof of the pudding will be determined by the length of time the loaf survives the staff room tomorrow!

    Reply
    • tinasparkles

      September 3, 2017 at 7:57 pm

      Also, I really don’t like courgettes, but have eaten more this last couple of weeks than in the last 38 years! So far – courgette and potato soup from the BBC good food website (went down well with courgette hating kids!), blitzed into pasta sauce and frozen for winter, cheese and courgette scones, Gill Holcombe recipe), and courgette, bacon and sweetcorn fritters roughly based on a recipe I found somewhere online, but tweaked to family taste, and they were lush. Later this week I am planning your Italian courgette soup, and the banana courgette loaf recipes. And a Gino D’Acampo courgette pizza… As well as grating/dicing and freezing. Got to love an allotment!

      Reply
  2. Donah

    September 1, 2016 at 3:09 pm

    omg, this looks absolutely delicious! And your photos made them even more drool worthy. Great job!

    Reply
  3. Life as Mum

    August 30, 2016 at 10:31 pm

    That looks and sounds really delicious to eat.

    Reply
  4. kate @veggie desserts

    August 30, 2016 at 3:44 pm

    These look great! I made a similar courgette loaf recently and love how it makes bakes so moist.

    Reply
  5. sara batool

    August 29, 2016 at 7:29 am

    These look lovely! If you don’t have access to lemon olive oil can you use normal olive oil and put the zest of a lemon in instead?

    Reply
    • Elizabeth

      August 29, 2016 at 7:34 am

      Absolutely! Alternatively, use a flavourless oil like sunflower or canola šŸ™‚

      Reply
  6. Ness

    August 28, 2016 at 9:31 pm

    This is the first time in some years that I haven’t grown courgettes. They do go so well in cakes and make them lovely and moist. I guess you have made lots of tomato sauces and grated them as well?

    Reply
  7. Stuart Vettese

    August 28, 2016 at 1:52 pm

    I love baking with courgette, it does add great moisture to bakes. Thank for adding these to Treat Petite Elizabeth.

    Reply
  8. Rachael Phillips

    August 27, 2016 at 3:22 pm

    seriously how amazing is the courgette? i made brownies with it ones and they were devine so i’ll certainly be giving this a go!

    Reply
  9. fashion-mommy

    August 27, 2016 at 12:17 am

    They do look delicious, I am intrigued by the idea of courgettes in a cake, but guess we get carrot cake so why not courgette.

    Reply
  10. Cecilia Keinapel

    August 26, 2016 at 11:21 pm

    Woow I love the idea of these muffins! What a brilliant idea using courgettes. Healthy and nice!

    Reply
  11. Kat (The Baking Explorer)

    August 26, 2016 at 10:57 pm

    Courgette is so good in cake, I bet these cupcakes are so moist and delicious! Thanks for linking up with #TreatPetite

    Reply
  12. Jenny

    August 26, 2016 at 7:48 pm

    What an interesting combination, and sounds healthy too!

    Reply
  13. Nicola Simmons

    August 26, 2016 at 7:41 pm

    These look delicious. I was wondering if you knew of a way I could make these more baby friendly (something to substitute the sugar with)

    Reply
  14. Rachel

    August 26, 2016 at 2:58 pm

    Oh what an interesting combination, they look great though! Will have to try these out! xo

    Reply
  15. MELANIE EDJOURIAN

    August 26, 2016 at 2:33 pm

    Wow great to get the kids eating more veg, thanks for sharing.

    Reply
  16. Tanya Brannan

    August 26, 2016 at 2:22 pm

    I adore anything with poppy seeds, and courgettes make the most amazing cakes! These sounds delicious x

    Reply
  17. Dannii @ Hungry Healthy Happy

    August 26, 2016 at 9:24 am

    I love lemon and poppy seed muffins, but I have never tried them with courgette in them. I will definitely be giving that a go!

    Reply
  18. Lubka Henry

    August 25, 2016 at 10:34 pm

    Courgette in a muffin? Seriously?! I’m so curious of how this tastes šŸ™‚

    Reply
  19. Sarah, Things Sarah Loves

    August 25, 2016 at 10:14 pm

    I always have courgetti and as much as I love it, I want to try something different with courgettes. These sound delicious!

    Reply
  20. Ickle Pickle

    August 25, 2016 at 9:12 pm

    Oh these look amazing – I have never seen muffins with these ingredients in, how delicious! Kaz x

    Reply
  21. Anna nuttall

    August 25, 2016 at 6:50 pm

    I never thought of cougette muffin before but That does look really delicious. xx I will try this out. x

    Reply
  22. Angela Milnes

    August 25, 2016 at 6:26 pm

    These sound so yummy. I love poppy seeds too! We need to try this recipe.

    Reply
  23. Hannah

    August 25, 2016 at 5:53 pm

    I’ve never had anything like these before so I will have to try them X

    Reply
  24. Nikki

    August 25, 2016 at 4:51 pm

    These sound yum! I am a huge fan of anything that has poppy seed in it!

    Reply
  25. Harriet from Toby & Roo

    August 25, 2016 at 4:48 pm

    Yum yum yum! Courgette is so good in baked goods šŸ™‚

    Reply
  26. Becca @ Amuse Your Bouche

    August 25, 2016 at 4:42 pm

    I really need to take a leaf out of your book and start working through the food I have in the cupboards before buying more – this looks like a great way to use up some old courgettes!

    Reply
  27. Elanor

    August 25, 2016 at 9:56 am

    Wow, I’d never thought of using courgette in muffins before, these look so tasty! I will have to give them a go! šŸ™‚

    Reply
  28. Natalia

    August 25, 2016 at 8:00 am

    This looks delicious! I remember one vegs muffin I ordered at Sheffield and it was my favourite meal till they replace it by a veggie cake…I think I preferred the muffin! hahaha I hope they see your recipe x

    Reply
  29. Corina

    August 25, 2016 at 7:42 am

    These sound fantastic! And thank you for your kind words about how my own muffins inspired these ones. I always seem to have a few courgettes at the bottom of the fridge too and have actually wanted to make a cake/muffins with courgette for quite a while and almost did last week. I’d started weighing out ingredients and then discovered the courgettes I’d thought were there had been eaten! I ended up making carrot muffins instead. Thank you so much for sharing with #CookOnceEatTwice!

    Reply
  30. Kavey

    August 25, 2016 at 7:31 am

    I do love courgettes, which is just as well considering the glut we get from the garden and allotment most years! I’ve not used them in muffins yet though, great idea!

    Reply
  31. Jemma @ Celery and Cupcakes

    August 25, 2016 at 6:51 am

    Courgettes make cakes so moist and I love the texture that they give to muffins. These look lovely!

    Reply
  32. Camilla

    August 25, 2016 at 12:45 am

    These muffins look so good Elizabeth, I have yet to use courgette in a sweet bake but my MIL did give me a lemon fake recipe once that she’d eaten so need to get with it:-) Thanks for including my omelette recipe:-)

    Reply
  33. Rhian Westbury

    August 24, 2016 at 11:56 pm

    I’de never have thought about putting something like courgette into muffins but I guess what else do you do with them when you have that many?! x

    Reply
  34. Liz Mays

    August 24, 2016 at 10:07 pm

    This is such a cool way of incorporating courgettes! I’d love to see how they influence the flavor!

    Reply
  35. Joanna

    August 24, 2016 at 8:54 pm

    I’d have never thought of putting courgettes into muffins a great way to use them up though.

    Reply
  36. Hannah

    August 24, 2016 at 8:37 pm

    This is a really interesting combination. I would never have thought of courgette and poppy seed x

    Reply
  37. Sarah Bailey

    August 24, 2016 at 6:37 pm

    Ohh now I wouldn’t have thought of mixing courgette and poppy seeds into a muffin but now I’ve heard of it – I would love to try it. x

    Reply

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About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

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“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

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