Zucchini works well in bread and muffins thanks to its mild, savoury flavour and ability to add moistness to baked goods. In her book The Strong Curves Cookbook: 100+ High-Protein, Low-Carb Recipes to Help You Lose Weight, Build Muscle, and Get Strong, personal trainer and nutritionist Shelley Darlington shares this easy zucchini-blueberry muffin recipe that’s perfect for fueling up. “These blueberry and zucchini muffins are moist, light, and just the right amount of sweet They’re packed with fresh blueberries and shredded zucchini, making them high in fibre – a perfect workout-friendly snack,” she writes.

A silver muffin tin with blueberry muffins

Zucchini and Blueberry Muffins

Shelley Darlington's easy recipe for blueberry muffins made with a zucchini-bread dough.

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Course Breakfast, Snack

Servings 12 muffins

Calories 226 kcal

Ingredients

2 cups blanched almond flour
2 tsp baking powder
¼ tsp salt
½ cup coconut oil melted
¼ cup coconut sugar
1 tbsp lemon juice
1 tbsp lemon zest
3 large eggs
1 tsp pure vanilla extract
1½ cups (180 g) shredded zucchini strained (see note)
1 cup (145 g) fresh blueberries

Instructions

Preheat the oven to 350°F (180°C, or gas mark 4) and place the rack in the middle of the oven. Grease a muffin pan or line with silicone muffin liners.
In a medium bowl, whisk together the almond flour, baking powder and salt.
In a separate bowl, beat together the coconut oil, coconut sugar, lemon juice, lemon zest, eggs and vanilla extract until well combined.
Add the dry ingredients to the wet mixture and stir until just combined.
Fold in the shredded zucchini and fresh blueberries.
Divide the batter evenly between the muffin cups.
Bake for 20 to 25 minutes or until a toothpick comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. (Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They can also be frozen for longer storage.)

Notes

To strain the zucchini, use a cheesecloth to squeeze as much of the liquid out of the veggies as possible; otherwise, the muffins will turn out soggy.