After making my Sweet Potato Leek Zucchini Fritters, I placed my leftover shredded zucchini in a ziploc bag, and refrigerated for later use. I wasn’t sure what I wanted to make, but I knew I wanted to make some type of dessert dish with the zucchini. I love zucchini bread, so I thought about making that with my leftover zucchini. On pg 183 of The 52 New Foods Challenge Cookbook, Jennifer Lee has a great zucchini muffin recipe. After seeing her recipe, I got inspired to make my own version of zucchini muffins.
I added blueberries and walnuts to my batter in order to jazz up my typical zucchini muffin recipe.
Here is how to make my zucchini muffins.
Blueberry Walnut Zucchini Muffins
2 cups shredded zucchini (I used previously shredded zucchini that had a lot of moisture)
3 eggs (lightly beaten)
1 cup vegetable oil
3 tsp vanilla extract
1 cup sugar (my original recipe calls for more sugar so gauge to your preference)
3 cups all purpose flour (can use whole wheat all-purpose flour)
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 pint fresh blueberries
1 cup chopped walnuts
1. Preheat oven to 350 degrees. Line standard cupcake tin with silicone baking cups (can also use regular baking cup liners).
2. In a large bowl add eggs and lightly beat with a whisk. Then add oil, vanilla, and sugar. Mix well, then fold in zucchini. The zucchini will be wet since it was shredded in advance.
3. Next add flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Beat with a whisk until everything is incorporated.
4. Add blueberries and walnuts and gently stir with a spoon to mix into batter.
5. Add batter evenly to muffin tins, and place in preheated oven. Bake for 20-25 minutes or until toothpick comes out clean.
6. Remove from oven and allow to slightly cool before serving.
7. Extra muffins can be frozen once completely cooled.