Are you in a position for but any other wonderful Bold Kitchen muffin recipe? I simply can’t prevent.

Those wholesome blueberry zucchini desserts had been at the start printed again in 2015 and I nonetheless can’t recover from how a lot I like them. To be truthful, I totally forgot they had been at the website till I realized a couple of of you making them and leaving feedback about how a lot you adored the recipe.

Since then, I’ve shared those a few instances as a result of they’re simply SO DANG GOOD.

As you most likely know by way of now, I like baking with zucchini (take a look at all my zucchini recipes!) Most often the zucchini supplies sufficient moisture to chop maximum extra fats in part and upload further fiber and diet. ME LIKEY. After I first made those years in the past I made Tony take a look at one ahead of he left for paintings sooner or later. He referred to as me 5 mins later to inform me how scrumptious they had been (even with the zucchini!) so those are a must-make.

FREE Zucchini Recipe E-Ebook

Join beneath and get a FREE downloadable, printable e book with my very best zucchini recipes (candy and savory!)

Elements in blueberry zucchini desserts

Those wholesome blueberry zucchini desserts are 24-karat gold amongst desserts. They’re completely wet, naturally sweetened, and naturally, pack sneaky veggies! Right here’s what you’ll want to cause them to:

• Flour: the bottom of those desserts is made with complete wheat pastry flour. You’ll use white complete wheat flour as smartly!
• Zucchini: shredded zucchini provides moisture to those wonderful desserts and a sneaky veggie! Remember to squeeze it of extra moisture ahead of you upload it to the batter.
• Sweetener: we’re naturally sweetening those desserts with natural maple syrup. You’ll additionally upload cinnamon, vanilla extract and almond extract for the very best taste spice up.
• Baking staples: you’ll want baking soda and salt to lend a hand them bake up correctly.
• For moisture: we’re additionally including just a little olive oil, applesauce and almond milk in order that the desserts are completely wet.
• Egg: you’ll want 1 egg to carry those small children in combination.
• Blueberries: for bursts of blueberry taste in each and every chunk!

Beneficial element swaps

As at all times, I like to recommend sticking with the recipe the most efficient that you’ll be able to in order that it seems completely each and every time. Right here’s what I will be able to recommend attempting for those desserts:

• To make vegan: be at liberty to check out swapping the common egg for a flax egg — discover ways to make one right here! I haven’t examined this, so let me know in the event you do.
• To make gluten unfastened: I’d recommend checking out an all goal gluten unfastened flour, chickpea flour or oat flour to make gluten unfastened blueberry zucchini desserts. Learn to make oat flour right here. I haven’t attempted it, however please file again in the event you do.
• For the applesauce: I feel 1 mashed ripe banana would additionally paintings rather than the applesauce. On the other hand, it’s essential use my do-it-yourself apple butter!

Customise your blueberry zucchini desserts

Have amusing including your fav mix-ins and toppings! I recommend:

• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans
• Orange or lemon zest for a citrus twist
• Poppy seeds for crunch
• A yummy lemon glaze like on this recipe
• A drizzle of do-it-yourself nut butter on most sensible

The use of frozen blueberries?

I like to recommend thawing the blueberries and draining off the surplus liquid in order that they don’t upload further liquid for your batter. You’ll then toss them in just a little little bit of flour ahead of including them to the batter in order that they don’t dye your desserts blue!

Learn how to make blueberry zucchini desserts

1. Prep your pan. Preheat your oven to 350 levels F, line a 12 cup muffin pan with muffin liners, and spray the insides of the liners. This promises that the desserts won’t persist with the liners or the pan.
2. Combine the dry components. In a big bowl mix the dry components: flour, baking soda, cinnamon and salt; put aside.
3. Make the batter. In a separate medium bowl, blend all the rainy components in combination till smartly mixed. Upload the dry components to rainy components and blend till simply mixed. Gently fold in blueberries.
4. Divide & bake. Lightly distribute batter amongst muffin tins, filling about 3/4 of the best way complete, and bake them up. Allow them to cool on a twine rack, after which experience!

Don’t overlook the following tips when baking with zucchini

• Use the small aspect of your grater in order that you get little shreds of zucchini. Nobody will be capable of inform there’s a veggie of their brownies!
• Squeeze out your zucchini shreds up to conceivable to get all the extra liquid out.
• Measure the shreds ahead of you squeeze the moisture out.
• Be happy to shred a host of zucchini and freeze it for later! Observe my guidelines and methods right here.

Freezer-friendly blueberry zucchini desserts

Sure, those wholesome blueberry zucchini desserts are freezer-friendly! Merely wrap desserts personally in freezer-safe baggage or retailer them in a big freezer bag. While you’re in a position to experience them, reheat for 30-45 seconds within the microwave or just thaw them at room temperature.

Extra zucchini baked items to check out

Get all of my zucchini recipes right here, and all of my muffin recipes right here!

I am hoping you’re keen on those wholesome blueberry zucchini desserts! If you’re making them I’d love so that you can go away a remark and score letting me know the way you loved them. Experience xo!

Excellent Morning Wholesome Blueberry Zucchini Desserts

Wholesome blueberry zucchini desserts made further wet due to zucchini and applesauce! Those simple blueberry zucchini desserts are naturally sweetened with natural maple syrup as an alternative of sugar. Nice for snacking & freezer-friendly, too!

Elements

• 1 1/2
  cups
  white complete wheat flour or complete wheat pastry flour
• 1
  teaspoon
  baking soda
• 1
  teaspoon
  cinnamon
• 1/4
  teaspoon
  salt
• 1
  cup
  shredded zucchini, squeezed of extra moisture with a paper towel
• 1/2
  cup
  natural maple syrup (or honey)
• 1/2
  teaspoon
  vanilla extract
• 1/4
  teaspoon
  almond extract
• 2
  tablespoons
  olive oil (or sub melted butter)
• 1/3
  cup
  unsweetened applesauce (or apple butter)
• 1
  egg
• 1/4
  cup
  unsweetened almond milk (any milk will paintings)
• 1
  cup
  recent or frozen blueberries

Directions

1. Preheat oven to 350 levels F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Both method I like to recommend the use of nonstick cooking spray. This promises that they desserts won’t persist with the liners or the pan.

2. In a big bowl mix the dry components: flour, baking soda, cinnamon and salt; put aside.

3. In a separate medium bowl, upload the next rainy components: shredded zucchini, natural maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk; blend till smartly mixed. Upload dry components to rainy components and blend till simply mixed. Gently fold in blueberries.

4. Even distribute batter amongst muffin tins, filling about 3/4 of the best way complete. Bake for 22-Half-hour or till toothpick inserted into the center of the muffin comes out blank. Cool on twine rack for 10 mins then take away desserts and switch to twine rack to complete cooling. Makes 12 desserts.

Recipe Notes

See the whole submit for guidelines, methods & freezing directions.

To make vegan: Use a flax egg as an alternative of a standard egg.

To make gluten unfastened: I like to recommend subbing all goal gluten unfastened flour, chickpea flour or oat flour. Please observe that I have not examined them with a gluten unfastened sub, so cannot be sure they are going to paintings.

Out of applesauce? I feel 1 mashed banana would paintings smartly.

Vitamin

Servings: 12 desserts

Serving dimension: 1 muffin

Energy: 121kcal

Fats: 3.1g

Carbohydrates: 21.9g

Fiber: 2g

Sugar: 11.2g

Protein: 2.7g

Recipe at the start printed August 2015, republished April 2020,  republished August 2022, and republished with new footage April sixth, 2023.