Zucchini is one of my favorite summer vegetables. It’s cheap and Trader Joe’s sells a five pack for such a good deal. That means I’m constantly coming up with new ways to serve it though, because I always have so much of it on hand. Bonus points if I can get my toddler to enjoy it too. He’s pretty hit or miss with veggies, one day he loves them and the next acts as if I’m poisoning him. Muffins are one of the foods that I know for a fact he will eat, so the more good stuff I can put in them the better. These blueberry zucchini muffins are the perfect compromise of delicious and healthy.
I’ve been doing a ton of baking with zucchini lately, but I feel like so many baked goods are loaded with sugar. In a sense, the sugar kind of defeats the healthiness of the zucchini, so I wanted a treat that I truly felt was a healthy option. I tried a few different trials of these muffins because I needed to make sure they were low in sugar without being boring tasting. I also didn’t want them to be too, dare I say moist, which can happen when baking with zucchini. Zucchini has a ton of moisture in it, so it really makes baked goods have a great texture.
These muffins have just the right amount of sweetness to them. Jordan is my go to taste tester when I want to make sure something is good. I’ll be honest, if it’s healthy then I can convince myself to like it. but not him. He really liked these muffins and felt like they were just sweet enough. Top them with a bit of cashew butter to really take the flavor up a notch!
You can make these muffins and freeze them for an easy weekday breakfast. Just put them in the fridge and let them thaw overnight. They are great for incorporating more veggies into your little’s diets, something we are always striving to do. See this post for tips on encouraging your toddler to eat more veggies.
Blueberry Zucchini Muffins
These muffins are packed with zucchini and so low in sugar, making them ideal for a breakfast muffin. They are toddler and husband approved and taste even better with a spoonful of cashew butter spread on top.
Ingredients
- 1 1/2 C whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 C coconut sugar
- 1 1/2 tsp vanilla extract
- 1/3 C coconut oil
- 1 T apple cider vinegar
- 1 flax egg 1T ground flax seed, 2.5 T water
- 1/3 C milk of your choice I used flax milk
- 1 1/4 C shredded zucchini about 1 large zucchini
- 3/4 C fresh or frozen blueberries
Instructions
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Preheat your oven to 350 degrees. Spray a muffin tin with cooking spray to prevent your muffins from sticking.
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Prepare your flax egg and let sit for 5 minutes.
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Mix all of your dry ingredients together in a large mixing bowl (flour, baking soda, cinnamon, salt, and coconut sugar). Add in the wet ingredients (vanilla extract, coconut oil, apple cider vinegar, flax egg, and milk) and mix until combined, taking care to not overmix.
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Incorporate the shredded zucchini into the mixture and lastly, fold in your blueberries. Don't worry if the mixture seems a bit thick, the zucchini will add plenty of moisture as the muffins cook. Add the mixture to your greased muffin tin and bake for 20 minutes.
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Let cool for 10 minutes before removing from the muffin tin.
