While at the farmers’ market, I saw zucchini that was so cheap they were practically giving it away. Looking at that pile I had a memory of being in elementary school and coming home to find my mom surrounded by TONS of mini loaves of quick bread. In August it would be zucchini bread (her garden would be overflowing with zucchini). Another time it would be banana nut bread. My mom would go on a baking binge, individually wrap these loaves in foil and then freeze them for later! What a great way to preserve all that zucchini!
So, when I got home I pulled out my trusty “Just a Matter of Thyme” cookbook and found the zucchini bread recipe. When I went to the refrigerator, I saw that I still had some blueberries, lemons and some yogurt. You all know I love the lemon/blueberry flavor combo! Well, I decided to totally revamp the recipe. My youngest, who HATES zucchini gobbled up two muffins in no time!
Lemon Blueberry Zucchini Muffins
- 1 cup finely shredded zucchini
- 1 cup plain yogurt
- 1/4 cup oil
- Zest from 1 lemon
- Juice from 1 lemon
- 1 egg
- 1 tsp vanilla
- 2 cups whole wheat pastry flour or all purpose flour + 1 Tbsp flour, divided
- 1 cup sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 cup blueberries