Just a great combination with superb flavor. Perfect breakfast or snack.
recipe adapted from allrecipes.com
- 1 egg + 1 yolk
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1.5 tsp vanilla extract
- 3/4 cup brown sugar
- 1 cup shredded zucchini*
- 3/4 cup all purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1.5 tsp cinnamon
- 1 cup fresh blueberries**
*Make certain you drain as much of the liquid from the zucchini shreds as possible. I used Bounty paper towels.
**Make sure you clean and dry the blueberries prior to adding to batter.
Preheat oven to 350F. Line your 12 slot muffin tray with cups or spray/grease.
In a large bowl, using a hand mixer, beat the eggs, oil, applesauce, vanilla and sugar until just combined. Mix in the zucchini shreds. Next, beat in the flours – 1/2 cup at a time – and the salt, baking powder, baking soda and cinnamon, until incorporated. Lastly, fold in the blueberries. Transfer batter to the muffin cups, filling slot until almost full.
Bake for 20-25 minutes or until toothpick comes out clean.
Yields 12 muffins.