Zucchini Blueberry Muffins

Are you losing inspiration with your summer produce? It happens to the best of us. It can be easy to just saute the squash or boil the corn. But let's not allow this moment to pass us by! Summer only comes once a year, eh, yeah... once a year! Take advantage of vegetables and fruit and their peak of perfect. Get a little creative. Like these muffins.


Shredded zucchini has this impressive ability to make baked goods moist. These muffins took all of the shredded zucchini's moisture and put it to good use. This muffin is light and incredibly moist. It's the perfect agent for plump blueberries and softened butter. And guess what, this muffin is sweetened with honey. No sugar at all. Maybe the lack of sugar can motivate you to slather on some butter on the finished muffin?




2 cups flour
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 cups grated zucchini (about 2 medium zucchini)
3/4 cup olive oil
3/4 cup honey
2 eggs, lightly beaten
1 tsp pure vanilla extract
1 cup fresh blueberries

Set oven to 350 degrees. Line one muffin pan with paper liners. Set aside.

In a large bowl, combine the flour, ginger, cinnamon, salt, baking soda and baking powder. Whisk to combine. In a medium bowl, combine the grated zucchini, olive oil, honey, eggs and vanilla. Stir to combine. Add the zucchini mixture to the flour mixture and stir together until flour is completely moistened, but not overmixed. Fold in blueberries.

Scoop muffin batter into muffin tin. Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Serve warm.

Yields 12 muffins.

Rookie's Notes: I made these, we ate a few and then I froze the rest. They make for a quick breakfast. Take a frozen muffin and put it in the microwave for 30-45 seconds. Ding! Breakfast.


HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.