Blueberry Zucchini Muffins


blueberry zucchini muffins

When your garden gives you more zucchini than you can eat for dinner, it’s time to start eating them for breakfast. My family fell in love with these hearty, just-sweet-enough muffins.

Recipe inspired by Ambitious Kitchen

Makes 12 muffins (I often double the recipe to be sure to have leftovers)


  • 1 1/2 cups white whole wheat flour or whole wheat pastry flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. fine sea salt
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1/2 cup pure maple syrup or honey
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/3 cup vegetable, sunflower or coconut oil
  • 1 egg
  • 1/4 cup milk
  • 3/4 cup fresh or frozen blueberries


  1. Preheat oven to 350°F. Grease or line a 12-cup muffin pan with muffin liners.
  2. In a large bowl combine flour, baking soda, cinnamon and salt; set aside.
  3. In a separate, medium bowl, mix the wet ingredients: zucchini, maple syrup, vanilla and almond extract, oil, egg and milk until well combined. Add to dry ingredients. Gently fold in blueberries.
  4. Fill muffin cups about 3/4 full. Bake for 20 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool for 10 minutes.