You know you have a good friend when she spares you the last tablespoon of her poppyseeds. I had an unopened packet in the cupboard which I hadn’t touched for a few years. Does that only happen to me? When you stock up on ingredients that you think you’ll use for one reason or another and end up throwing it out because it’s expired. In this case, poppy seeds were not available in Singapore. So I stocked up. Five years ago. I thought they would be OK as the packet was vacuumed sealed. I was wrong. Completely wrong. Luckily my girlfriend Steffles just lives around the corner and had some I could use!

This bake is inspired by Andrea Beamis’ Lemon Poppy Seed Zucchini Muffin recipe from her wonderful blog Dishing Up The Dirt. I love her blog which is all about inspiring people to prepare fresh meals. I used what I had on hand, and they turned out great – although a little deflated looking.

Ingredients (makes 12 muffins)

  • 2 cups flour (1 cup AP / 1 cup wholemeal)
  • 1 tbs baking powder
  • 1 tsp finely ground sea salt
  • 2 tbs poppy seeds (make sure they aren’t expired)
  • Zest of one lemon
  • 1/3 cup grapeseed oil (any neutral tasting oil works)
  • 1/2 cup honey
  • 2 eggs, beaten
  • 1/2 cup rice milk (unsweetened)
  • 1 cup of shredded zucchini, packed, excess moisture squeezed out


  1. Preheat oven to 204 C and grease your muffin tray with oil or butter. 
  2. Combine the dry ingredients (flour, baking powder, salt, poppy seeds) and lemon zest in a bowl. 
  3. Combine wet ingredients (lemon juice, oil, honey, eggs and rice milk) in another smaller bowl. Make a well in the dry bowl, and add the wet ingredients, gently stirring until just combined. Fold in zucchini very gently. 
  4. Spoon your batter into your muffin tray. Bake for around 20-22 minutes or until they are just golden. Toothpick test should come out clean.

I gave half the batch to Steffles for her girls to try and though the girls thought they weren’t sweet enough, Steffles loved them!