This summer I have been experimenting with different ways to bake with zucchini. I love traditional zucchini bread, but I have enjoyed trying a variety of zucchini baked goods – from Savory Zucchini Bread to Chocolate Zucchini Bread to these Blueberry Zucchini Muffins. The zucchini adds such a wonderful moist texture to all of these.
I followed the recipe below, except I did sprinkle a bit of course sugar on the top of the muffins before I baked them. I just love that bit of extra crunch on muffins.
Most baked goods with zucchini call for 1 cup of shredded zucchini. If you have extra zucchini, grate it, gently blot it with a paper towel. Place 1 cup of the shredded zucchini into a freezer bag and freeze. Then you can bake zucchini bread and muffins all year.
So good right out of the oven! The blueberries are so plump and delicious this year! So hard to resist a warm muffin!
But – with a tangy lemon glaze – they are even better! Add just enough lemon juice to the powdered sugar to make the glaze thick, but keep it spreadable. Let it drip down the sides. Just makes you want to grab one and eat it!
Be creative with your garden produce! This was a delicious experiment! The zucchini adds moisture, the blueberries add flavor and the lemon glaze is the perfect final touch. Enjoy!
For the recipe, directions and more photos, click on the link below:
https://theviewfromgreatisland.com/blueberry-zucchini-muffins-recipe/
