It’s zucchini season! Sadly, we do not have any zucchinis growing in our garden, but Matt brought one home from work the other day that was bigger than my arm. He is not a zucchini lover like I am, but he is a huge fan of zucchini bread. Riddle me that.
There are so many things you can do with zucchini- spiralizing them to use in place of noodles, baking them into bread, quiches, sauteing them in some ghee…and then there are muffins. Zucchini muffins loaded with plump blueberries and hints of warm cinnamon to be exact.
Shredded zucchini and unsweetened apple sauce work together to make these muffins so incredibly soft and moist. I love including blueberries in baked goods because as the muffins bake, the blueberries explode into little juicy bursts. Not only are you getting your fruits and vegetables, this recipe is also free of refined sugar, and only calls for 3 T of oil!
This recipe is written to be Paleo friendly, but you can make these muffins with GF all purpose flour, regular white flour, or whole wheat flour if you’d like. If you do so, use the same total of 3 C flour, and omit the tapioca flour.
Whenever baking with shredded zucchini, removing excess water from the zucchini is very important. No one likes a soggy muffin! To do so, place your shredded zucchini in a strainer and place the strainer in a bowl, but ensure that the strainer isn’t touching the bottom of the bowl. Sprinkle 1/2 t salt over the zucchini, and let it sit for 15-20 minutes, or until you notice a lot of bright green liquid has seeped out. Give the zucchini one last wring out with clean hands or by wrapping in a paper towel, and then it’s ready to use in your recipe!
I love making a double batch of muffins so I can freeze them and have breakfast ready to go on busy mornings! Just pop them into the microwave for 30-45 seconds or let them thaw at room temperature overnight.
Paleo Zucchini Blueberry Muffins
Prep time: 15 mins Inactive time: 15 minutes
Bake time: 20 minutes Total time: 50 minutes
Makes 12 muffins
1 1/2 C coconut flour
1 1/2 C almond flour
1 T tapioca flour
1 t cinnamon
1/4 t salt
1/2 C coconut sugar or honey
1 t pure vanilla extract (optional)
3 T extra virgin olive oil
1/4 C applesauce
1/4 C almond milk (any type of milk works here)
1 C shredded zucchini, excess water strained out
1 C blueberries
2/3 C walnuts (optional)
Preheat oven to 350° and line standard muffin tin with cupcake liners, or spray generously with nonstick cooking spray.
Combine all dry ingredients in a large mixing bowl and mix. Add sweetener of choice, vanilla, olive oil, applesauce, egg, almond milk, and zucchini, folding together until just incorporated.
Gently fold in blueberries and walnuts if using, making sure not to over-mix. Evenly distribute among prepared muffin cups and bake in preheated oven for about 20-22 minutes, until lightly golden on top and toothpick inserted in center of muffin comes out mostly clean (a few crumbles are good!)
Store in airtight container in fridge for up to a week, or freeze in Ziploc bag for up to 6 months. Enjoy!