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Blueberry zucchini muffins are one of the few ways I can sneak a vegetable into my son’s snack or breakfast. They’re also an excellent way to take advantage of the summer harvest (but you should totally freeze some of the bounty to make these year round as a good pioneer!)
One trick to keep picky eaters in the dark (hey, don’t judge a homesteading Mamma) is to puree the zucchini up in the blender until all those little flecks of green are undetectable to the picky eater’s eye.
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 (optional, but it gives a nice texture and extra bit of flavor).
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.
Because these blueberry zucchini muffins don’t have any preservatives in them, they’ll keep longer if you store them in the fridge if they’re not all devoured within the first two days. They also freeze really well.
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.