Blueberry Zucchini Muffins


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Yea. I just made healthy muffins. Wait what?
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These muffins are loaded with good things like shredded zucchini, fresh blueberries and whole wheat flour. Greek yogurt is a healthier alternative to butter/oil to keep these muffins moist. Cinnamon adds flavour and according to google, it’s pretty good for you too!
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If you’ve never tried baking with zucchini, you’re probably feeling a little skeptical. I know I was at first, until I baked this double chocolate zucchini bread. It immediately became one of my favourite indulgent breads to bake, and my manly man housemate totally approved and managed to eat a slice every day for a week! You totally can’t taste any sort of zucchini/vegetable flavour in that bread or these muffins.
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These muffins are bursting with fresh blueberries and I love how pretty the green and blueish-purple looks. These are the perfect springtime muffin after a long winter season, I hope you enjoy them as much as I did!
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Blueberry Zucchini Muffins
Yields: 12 muffins 

Ingredients:
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. cinnamon
zest of 1 lemon
3/4 cup sugar
2 eggs
2 tsp. vanilla
1/2 cup greek yogurt
1 1/2 cups zucchini, shredded
1 cup blueberries (fresh or frozen)
Directions:
Preheat your oven to 350ºF. Line a muffin tin with 12 liners.In a small bowl, stir together the flours, salt, baking powder, baking soda, cinnamon, and lemon zest.  In a large bowl, beat together the sugar, eggs, vanilla and greek yogurt.  Slowly stir in the flour mixture until just incorporated.  Fold in the zucchini and blueberries.Scoop 1/4 cup batter each into the wells of your lined muffin tin.  Bake  for 20-25 minutes, until a toothpick comes out clean.  Cool slightly in the pan, then remove to a wire rack to cool.Store in an airtight container – can be frozen, well wrapped, for up to two months.
—SOURCE—
adapted from Cooking Ala Mel

 

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Double Chocolate Zucchini Bread

Words can’t describe just how good this double chocolate zucchini bread is. This is probably one of my favourite things ever.  I’d seen variations of zucchini bread and cakes floating around the blogosphere for a while, but had always been skeptical about the idea of sticking a zucchini into batter of any sort. I’m so happy I finally mustered up the courage to bake this bread because seriously, this is really good.

I originally wanted to trick my housemate into trying a slice and seeing if he would notice that there was a vegetable incorporated into the bread (let’s just say he’s not the biggest fan of vegetables), but unfortunately he walked in to the kitchen right as I was shredding the zucchinis. I was a bit surprised that he then went on to willingly try a slice fresh out of the oven, but I think he was as blown away as I was. We both happily had a big slice of this chocolate bread every day for snack for a week straight. That’s how good it is!
The zucchinis help to keep this bread really moist, and the cocoa powder and chocolate chips really add that irresistible chocolate-y goodness. I already am planning to buy a zucchini just so I can make this bread again, asap!

Double Chocolate Zucchini Bread

Ingredients:
2 cups shredded, unpeeled zucchini
2 large eggs, at room temperature
1/3 cup honey
1/2 cup canola oil
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder (optional)
1/3 cup Dutch-process cocoa powder
1 2/3 cups all-purpose flour
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 F. Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray.

Wrap the zucchini in a clean towel and gently squeeze to remove excess moisture. Set aside.

Whisk the eggs, honey, oil, brown sugar and vanilla together in a large bowl until well combined and smooth. Add the salt, baking soda, baking powder, espresso powder, cocoa powder, and flour, and whisk until just combined. Use a rubber spatula to fold in the zucchini and chocolate chips.

Transfer the batter to the prepared pan. Bake for 65-75 minutes, or until a thin knife inserted in the center of the loaf comes out clean.

Transfer the pan to a wire rack and allow the bread to cool for about 15 minutes, then turn the loaf out onto the rack and allow to cool completely before slicing.

—SOURCE—
Tracey’s Culinary Adventures, from King Arthur Flour (originally seen on Brown Eyed Baker)

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