I don’t think it’s coincidence that our gardens grow in seasons, each fruit and vegetable to its own. How often I find my life mimics those seasons too. Some I favor more than others, but God knows exactly what season and harvest I need at exactly the right time.
Blueberries and zucchini are at the peak of their season in my garden right now. I needed something for breakfast and a yummy dish to take to a potluck. I married the two together and couldn’t be more pleased.
Blueberry Zucchini Muffins
- 3 eggs, lightly beaten
- 1/2 cup melted butter
- 1/2 cup applesauce
- 3 teaspoons vanilla extract
- 2 1/4 cups raw sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoon ground cinnamon
- 1 and 1/2 teaspoon nutmeg
- 1 to 2 cups fresh or frozen blueberries
Cream together eggs, applesauce, butter, sugar, and vanilla. Fold in zucchini. Add flour, salt, baking powder, baking soda, and spices. Stir in blueberries. Grease muffin tins and loaf pans. Pour into pans. Sprinkle with raw sugar crystals.
Bake in preheated 350 degree oven. Muffins for 18 to 20 minutes and loaves 40 minutes. Pull out just when set, check center with toothpick. Allow to cool for about 20 minutes in pan then finish cooling on wire rack.
This made 12 muffins and one medium sized loaf and one mini loaf.
So yummy! I have over 10 cups of grated zucchini frozen in my freezer to make this treat all year.
What’s your favorite pairing of foods? Do you have a favorite season?