Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.
–I am back with yet another zucchini recipe. This one really is pretty decently healthy, and I hope a fun little breakfast choice. We really liked it and we had to hide them from Etta cuz she just kept wanting to eat them.
Zucchini Blueberry Whole Wheat Muffins
Makes about 24 Preheat oven to 350.
1 cup agave nectar
1/2 cup applesauce (or slightly more)
1/4 cup oil (or a little less)
2 tsp vanilla
1-2 cups blueberries
2 cups white whole wheat flour
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp cloves
2 cups shredded zucchini (with peel)
1 cup chopped walnuts (optional)
Mix eggs and agave. Add oil, applesauce and vanilla slowly. Add zucchini mix till all combined.
In a separate bowl combine all dry ingredients, then add dry ingredients to the wet a little at a time. Fold in blueberries. Fill a greased muffin pan 3/4 full (or use papers if you want) Bake approx 20 minutes. Test with toothpick if done. Serve warm or cold (my sister makes a version like this and she likes to freeze them and pull them out when ever she needs them.
Beware of the muffin snatchers….
If you also need to use your zucchini recipes check out these other recipes: