Last week on a whim, I bought several zucchini squash. I’m not really sure what I intended to make with them (zoodles maybe?), but it was nearing the end of the week and they sat untouched in my refrigerator. I ended up make a zucchini lasagna – which was mediocre at best – and then shredded up my one remaining zucchini for these muffins. Thankfully, these were much better than mediocre =). The zucchini doesn’t really add much, if any, flavor but it keeps the muffins very moist. You will mainly taste the blueberries. Of course, if blueberries aren’t your thing, you could substitute raisins, nuts, blackberries, chopped peaches, etc. Enjoy!

Whole Wheat Blueberry Zucchini Muffins
1 egg
1/4 cup brown sugar
1 tbsp canola oil
3 tbsp unsweetened applesauce
1 tsp vanilla
1 cup white whole wheat flour
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1 cup shredded, unpeeled zucchini (about 1 small zucchini)
1/2 cup wild blueberries, frozen or fresh

1. Preheat oven to 350 degrees. Line 6 muffin cups with paper liners or spray with nonstick spray.
2. In large bowl, whisk the egg, brown sugar, oil, applesauce, and vanilla until smooth.
3. Add in flour, salt, baking soda, baking powder, and cinnamon. Whisk to combine.
4. Add in zucchini. Stir to combine. Gently fold in blueberries.
5. Divide batter between prepared muffin cups.
6. Bake in preheated oven for 20 minutes or until golden brown. Makes 6 muffins.

Nutritional info (per muffin): 139 calories; 3.4 g fat; 23.9 g carbohydrates; 2.8 g fiber; 4.0 g protein.

Categories: Breads, Breakfast, Muffins

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