So I know, zucchini isn’t really in season in January; it’s more of a summer vegetable. However, I purchased a few last week before vacation because they were fairly inexpensive at the grocery store AND because I was planning on making stuffed zucchini. Well, of course things never go as planned and I never had the opportunity to use them up before I left.
Thankfully when I got back home they were still good, but needed to be used immediately. And um, what could be better than a muffin? Because of course, as you know I am the self-proclaimed muffin woman. Crown me! Kidding.
Admittedly, I love baking with zucchini as I feel it eliminates the need for excess oil or butter in recipes. Typically the zucchini provides enough moisture to cut most fat in half and add extra fiber and nutrition. Soon I’ll find a way to incorporate it into some gluten free goodies. Promise.
These blueberry zucchini ones are pure gold among muffins. They’re made with whole wheat flour (I used white whole wheat), pure maple syrup instead of sugar, applesauce and zucchini to replace most of the fat in the recipe, cinnamon and a mix of both vanilla and almond extracts for a seriously addicting and healthy muffin. Best of all – they are LOADED with blueberries. I made Tony try one before he left for work one day. He called me five minutes later to tell me how delicious they were (even with the zucchini!).
I noticed that they got better and better as the days go went by; you can even freeze them for busy mornings! I enjoyed mine spread with a salted almond butter.
Ps. If you’re anything like me and buy zucchini in winter months, here are some other recipes you might like: skinny zucchini banana chocolate chip, double zucchini chocolate chip muffins and almost paleo zucchini brownies! xoxo.
- Serves: 12 muffins
- Serving size: 1 muffin
- Calories: 121
- Fat: 3.1g
- Carbohydrates: 21.9g
- Sugar: 11.2g
- Fiber: 2g
- Protein: 2.7g
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1/2 cup pure maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons olive oil
- 1/3 cup unsweetened applesauce
- 1 egg
- 1/4 cup unsweetened almond milk (any milk will work)
- 3/4 cup fresh or frozen blueberries
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way I recommend using nonstick cooking spray. This guaruntees that they muffins will not stick to the liners or the pan.
- In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
- In a separate medium bowl, combine the following wet ingredients:zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined. Add to dry ingredients and stir until just combined. Gently fold in blueberries.
- Even distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 19-22 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling. Makes 12 muffins.
Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag. Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
To make vegan: Use a flax egg instead of a chicken egg.