Blueberry Zucchini Muffins
(11)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 24
Ingredients
Egg, fresh, 3 large *Canola Oil, .5 cup Applesauce, sweetened, .5 cup Granulated Sugar, 2 cup Brown Sugar, .25 cup, packed Zucchini, 2 cup, mashed *Flour, white, 3 cup Salt, 1 tsp Baking Powder, 1 tsp Baking Soda, .25 tsp Cinnamon, ground, 1 tbsp Blueberries, fresh, 1 cup
Directions
Mix first 6 ingredients. Mix dry ingredients and add to wet ingredients. Pour into 2 loaf plans, or 2 regular size muffin pans (24 muffins)

Bake at 350 degrees until the muffins test clean.

Number of Servings: 24

Recipe submitted by SparkPeople user BECCA1975.
Servings Per Recipe: 24
Nutritional Info Amount Per Serving
  • Calories: 190.9
  • Total Fat: 5.4 g
  • Cholesterol: 26.6 mg
  • Sodium: 140.6 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.6 g

Member Reviews
  • WINDLEG
     Best ever!!! I just made these and they were so moist and flavorful. I cut the sugar a little and used 1/2 cup dried cranberries in place of the blueberries. FANTASTIC! - 7/18/09
  • MRSTRUEBLUETOOO
     This recipe is fantastic unaltered but in attempt to make it a little healthier I tried 1 cup whole wheat flour & 2 cups white. I also used Splenda & Splenda Brown Sugar subs. My family liked the 'wheat muffins' better, but that may be because you cannot see the zucchini in them :) - 9/1/09
  • PRAIRIEGIRL44
     I substituded the flour with Bob's Red Mill Gluten Free all-purpose flour and they came out great! - 7/21/09
  • ROXELLS_WARRIOR
     Fantastic! It took about 45" to bake two bread loaves, in case anyone is wondering an approximate time, but remember that our ovens are all different. I used fresh berries and fresh shredded zucchini. The only applesauce I had was flavored, but it was berry flavored and it came out just great! - 7/15/09
  • IWANTBOROMIR
     Excellent! Used Coconut Oil instead of canola. Added some wheat germ, flax and chia seeds to make it a little healthier. Will be my go-to muffin recipe! - 7/8/12
  • KAYAKCHICKC
     Very good! I reduced the sugar, added walnuts and ginger. Great way to use up my HUGE zucchini, and the blueberries in the freezer! - 9/23/10
  • LOVECATS3
     Excellent choice and a great way in using zucchini from my garden. I grate my zucchini than mashing. It works just the same. - 8/26/10
  • CARABY
     Really good! I added walnuts. Everyone ate these and liked them. - 6/6/10
  • M0RCYLA
     Kids ate them. DH ate them. MIL ate them. I might get one to try when I make them again! I'd say that makes these VERY good! - 8/30/09
  • CAROLINANATIVE1
     so tasty!! i am going to put some in the freezer to keep for later. the muffins took about 20 minutes to cook. - 8/30/09
  • MEL-ANGE
     Very good and moist...great way to sneak veggies on to the kid's plate! - 8/16/09
  • BARBSSTAN
     Delicious. Great for dessert, too! Always keep a supply in the freezer. Thanks for sharing........ - 8/3/09
  • LWEDEL1
     The whole family loved these- even the non zucchini lovers. What a wonderful way to use the plant that keeps on giving all summer long. Will freeze zucchini to make these all through the year, will also try seasonal fruits other than strawberry, will keep you posted with the results. - 7/31/09



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