Are you ready for yet another amazing Ambitious Kitchen muffin recipe? I just can’t stop.
These healthy blueberry zucchini muffins were originally published back in 2015 and I still can’t get over how much I adore them. To be honest, I completely forgot they were on the site until I noticed a few of you making them and leaving comments about how much you adored the recipe.
Since then, I’ve shared these a couple of times because they’re just SO DANG GOOD.
As you probably know by now, I love baking with zucchini (check out all my zucchini recipes!) Typically the zucchini provides enough moisture to cut most excess fat in half and add extra fiber and nutrition. ME LIKEY. When I first made these years ago I made Tony try one before he left for work one day. He called me five minutes later to tell me how delicious they were (even with the zucchini!) so you know these are a must-make.
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Ingredients in blueberry zucchini muffins
These healthy blueberry zucchini muffins are pure gold among muffins. They’re perfectly moist, naturally sweetened, and of course, pack sneaky veggies! Here’s what you’ll need to make them:
- Flour: the base of these muffins is made with whole wheat pastry flour. You can use white whole wheat flour as well!
- Zucchini: shredded zucchini adds moisture to these amazing muffins and a sneaky veggie! Make sure to squeeze it of excess moisture before you add it to the batter.
- Sweetener: we’re naturally sweetening these muffins with pure maple syrup. You’ll also add cinnamon, vanilla extract and almond extract for the perfect flavor boost.
- Baking staples: you’ll need baking soda and salt to help them bake up properly.
- For moisture: we’re also adding a little olive oil, applesauce and almond milk so that the muffins are perfectly moist.
- Egg: you’ll need 1 egg to hold these babies together.
- Blueberries: for bursts of blueberry flavor in every bite!
Recommended ingredient swaps
As always, I recommend sticking with the recipe the best that you can so that it turns out perfectly every time. Here’s what I can suggest trying for these muffins:
- To make vegan: feel free to try swapping the regular egg for a flax egg — learn how to make one here! I haven’t tested this, so let me know if you do.
- To make gluten free: I’d suggest trying out an all purpose gluten free flour, chickpea flour or oat flour to make gluten free blueberry zucchini muffins. Learn how to make oat flour here. I haven’t tried it, but please report back if you do.
- For the applesauce: I think 1 mashed ripe banana would also work in place of the applesauce. Alternatively, you could use my homemade apple butter!
Customize your blueberry zucchini muffins
Have fun adding your fav mix-ins and toppings! I suggest:
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- Orange or lemon zest for a citrus twist
- Poppy seeds for crunch
- A yummy lemon glaze like in this recipe
- A drizzle of homemade nut butter on top
Using frozen blueberries?
I recommend thawing the blueberries and draining off the excess liquid so that they don’t add extra liquid to your batter. You can then toss them in a little bit of flour before adding them to the batter so that they don’t dye your muffins blue!
How to make blueberry zucchini muffins
- Prep your pan. Preheat your oven to 350 degrees F, line a 12 cup muffin pan with muffin liners, and spray the insides of the liners. This guarantees that the muffins will not stick to the liners or the pan.
- Mix the dry ingredients. In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
- Make the batter. In a separate medium bowl, mix all of the wet ingredients together until well combined. Add the dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.
- Divide & bake. Evenly distribute batter among muffin tins, filling about 3/4 of the way full, and bake them up. Let them cool on a wire rack, and then enjoy!
Don’t forget these tips when baking with zucchini
- Use the small side of your grater so that you get little shreds of zucchini. No one will be able to tell there’s a veggie in their brownies!
- Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
- Measure the shreds before you squeeze the moisture out.
- Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.
Freezer-friendly blueberry zucchini muffins
Yes, these healthy blueberry zucchini muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
More zucchini baked goods to try
- Healthy Marbled Chocolate Zucchini Banana Bread
- Double Zucchini Chocolate Chip Muffins
- Healthy Zucchini Brownies
- Grain Free Chocolate Chip Peanut Butter Zucchini Bread (2 different ways!)
- Healthy Zucchini Bread
Get all of my zucchini recipes here, and all of my muffin recipes here!
I hope you love these healthy blueberry zucchini muffins! If you make them I’d love for you to leave a comment and rating letting me know how you liked them. Enjoy xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Good Morning Healthy Blueberry Zucchini Muffins
Ingredients
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup shredded zucchini, squeezed of excess moisture with a paper towel
- 1/2 cup pure maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons olive oil (or sub melted butter)
- 1/3 cup unsweetened applesauce (or apple butter)
- 1 egg
- 1/4 cup unsweetened almond milk (any milk will work)
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way I recommend using nonstick cooking spray. This guarantees that they muffins will not stick to the liners or the pan.
- In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
- In a separate medium bowl, add the following wet ingredients: shredded zucchini, pure maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk; mix until well combined. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.
- Even distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 22-30 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling. Makes 12 muffins.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Recipe originally published August 2015, republished April 2020, republished August 2022, and republished with new photos April 6th, 2023.
364 comments
Love these! We always have one cup servings of shredded zucchini in the freezer from our summer stash. Going to make them for the kids soon!
I wish I had one right now! Yum!
Wow, making these this week! I feel like I crave muffins 24/7 in cooler weather. Love that these are healthy!
I’ve actually never baked with zucchini. Thanks for this idea! I happen to dislike fruit in my muffins. Do you think they’d be good without?
Yes, I think they would! You could also add chocolate chips 🙂
I’ve actually never baked with zucchini. Thanks for this idea! I happen to dislike fruit in my muffins. Do you think they’d be good without?
These look delicious, can’t wait to try them!
Healthy and ohhhhh so pretty!! I just love the look of these!
I am pregnant and can’t get enough of muffins right now, these will be made this week!
Is there any other flour i can substitute? I currently have almond flour and all purpose in my cabinets.
I think all purpose would work best!
I always have zucchini around so this is perfect! I also buy it with the intention of making a savory recipe but it always manages to worm into bread or muffins 🙂
These look delicious! I love baking with zucchini!
I have an an abundance of zucchini in my garden this time of year (summer here in Australia!!) Thanks for this recipe, it’s awesome!
You ARE the muffin queen … seriously! You always come up with the BEST healthy muffin creations… life this one! Yum! 🙂
Just made these and they’re delicious! Except I somehow missed the part about spraying the liners themselves so the muffins are totally stuck!
Oh no! Either way, I’m glad they are delicious.
Hi – this recipe sounds great. Is there a substitute for applesauce that you could suggest, please? I don’t have any applesauce (I suspect its not a common thing to stock here in Australia). Thanks!
You could used mashed banana!
Ok, great – I hadn’t thought of that, but I usually have bananas. Thanks for your advice 🙂
I made these this morning – Absolutely delicious!! Hubby & toddler approved! 🙂
These look great! I’ve been looking for a healthy breakfast muffin and I love that these incorporate veggies! Is it okay to use Gluten Free Flour or Coconut Flour? I also like to bake with brown rice protein powder to add a protein boost post for a post workout snack. Do you think a scoop could work here too? Thanks!
Gluten free flour would work well. You could probably use almond meal/flour here instead of regular flour but I haven’t tried it so I’m not positive.
I just made these muffins with gluten-free flour. They are amazing!! Thank you for this awesome recipe!
Did you just substitute the whole wheat flour 1:1 with the gluten-free? I’ve never baked with gluten-free flour, but wanted to try with these for a coworker.
I just made these muffins with gluten-free flour. They are amazing!! Thank you for this awesome recipe!
Hi Monique,
Is almond extract a must? I don’t think there is any available where I live. Is there a substitution?
Nope, you can leave it out!
What would be the conversions if I wanted to use coconut flour and coconut oil?
This recipe isn’t meant to be converted to use coconut flour. It would be an entirely new recipe since the liquid ratios would change quite drastically.
I had a bunch of zucchini & blueberries I needed to use so I just finished making these. They are perfect – My four year old & I love them! I added about 3/4 tsp of cardamom (because it’s my favorite) & I thought it was a great addition – I’ll actually add a bit more next time. Thanks for a great recipe!
Tried making these today. Not sure what went wrong they sunk and the blueberry made them a bit mushy. I did accidentally add baking powder so don’t know if that’s what affected the consistency. Also made home made unsweetened Apple sauce.
Oh my gosh, Monique, I am a SUPER FAN of your baked goods! Baked goods are seriously my biggest weakness as far as having no self control (especially breads), so it’s nice to know that I can count on you for having delicious quick breads that are also healthy and low calorie. I love it! I made these yesterday and these, like all the other bread recipes of yours I’ve made, were very yummy! The only change I made was to add an extra 3/4 cup of zucchini into the batter, just because we have lots in our garden. These were great and my husband loved them too. Thanks for the recipe!
I made these last week and they were wonderful! A great way to use up extra summer produce. Very moist, just sweet enough and loads of blueberries. Hubs put his back when he found out what the “green stuff” was and after I got mad, he tried it… and loved it!
Honestly, best muffins I have had in a LONG time! I followed the recipe exactly and am in love with these. I made two batches and they were gone in 24 hours!
Honestly, best muffins I have had in a LONG time! I followed the recipe exactly and am in love with these. I made two batches and they were gone in 24 hours!
Do you happen to know the nutrition facts for these muffins based on using honey rather than maple syrup? I think I’ll be making these this week!
They should be about the same. You can always calculate the nutrition yourself in a calorie calculator such as MyFitnessPal.
Excellent
I wish these had turned out better. It may be that I made an unsuccessful substitution- I replaced the sweetener with barley malt syrup, and the olive oil with butter- but what resulted was very baking soda heavy. The taste was good but the after taste and after-effect were dire. May try again someday as your recipe actually is. I make my mother muffins every week to mail to her in another state, so would like to get it right.
I cooked these muffins for 16 mins and sadly they were super over cooked. I guess my oven is hotter than most. I suggest checking them at 12 mins. Will have to try again;)
I cooked these muffins for 16 mins and sadly they were super over cooked. I guess my oven is hotter than most. I suggest checking them at 12 mins. Will have to try again;)
I have baked this beautiful muffins today, was very yummy with a few changes. Used 1 1/4 cup all purpose flour, 1/4 cup almond meal, 3/4 cup grated zuchinni, 1/4 cup grated carrot, used honey instead of maple syrup, left out almond extract, used full fat sour cream instead of milk and follow the rest of the ingredients. Thank you for sharing this beautiful recipe, will definitely make it again ?
I have baked this beautiful muffins today, was very yummy with a few changes. Used 1 1/4 cup all purpose flour, 1/4 cup almond meal, 3/4 cup grated zuchinni, 1/4 cup grated carrot, used honey instead of maple syrup, left out almond extract, used full fat sour cream instead of milk and follow the rest of the ingredients. Thank you for sharing this beautiful recipe, will definitely make it again ?
These were delicious! I loved how they are made with ingredients I already have around the house- the only thing I had to pick up was zucchini! Freezing them for breakfasts and snacks.
Instead of using olive oil and you use 2 Tbsp coconut oil instead? I’m thinking so 🙂
Instead of using olive oil and you use 2 Tbsp coconut oil instead? I’m thinking so 🙂
One of your photos here inspired me to make these but actually stuff them with some Greek yogurt cream cheese I found on sale at Harris Teeter. And I used chocolate chips instead of blueberries because I didn’t have berries. Fantastic recipe though! A lot of recipes I’ve found for muffins with applesauce don’t taste very good but these were surprising!
We just made these with chocolate chips instead of blueberries (my kids choice) Love them! Thank you!!
If I wanted to add protein powder, would I need to change the amount of liquid used in the recipe?
If I wanted to add protein powder, would I need to change the amount of liquid used in the recipe?
Don’t have applesauce but why couldn’t I use a mashed apple?
Don’t have applesauce but why couldn’t I use a mashed apple?
These are great! My 2 year old adores them, so I make double batches and freeze them. Thanks for the great recipe.
Absolutely obsessed with this recipe and want to make them again this week but I’m out of zucchini! Any chance I could substitute yellow squash or some other vegetable? Thank you!
This is an awesome recipe!!! Healthy and yummy, I add different things and they always turn out. I always add 1/3 cup chia seeds, 1/2 cup ground flax, use 100 ml of applesauce which is a little more than 1/3 cup, 10-13 dates chopped up. Sometimes I use syrup, sometimes honey, or half of each. instead of 3/4 blueberries I put 1/2 cup wild blueberries and 1/2 cup raspberries(both frozen) ….top with pumpkin sees and or walnuts… thanks for this great recipe! I will make it over and over, next I am going to try the banana substitute idea. Such a perfect recipe to throw together when unexpected company arrive, warm yummy muffins always impress.
This site is very good if you want to calculate calories and nutrition:
https://www.verywell.com/recipe-nutrition-analyzer-4129594
Has anyone frozen these? If so, how are they? I know fresh is always the best but do they hold up pretty good?
I have made them 4 times but there is never any left. My last company asked if she could take what was left home!, lol. The plate is always empty….
Has anyone frozen these? If so, how are they? I know fresh is always the best but do they hold up pretty good?
I have made them 4 times but there is never any left. My last company asked if she could take what was left home!, lol. The plate is always empty….
This looks like an amazing recipe! I have everything on hand. Would this recipe work for mini loaves of bread?
This looks like an amazing recipe! I have everything on hand. Would this recipe work for mini loaves of bread?
These were the best “healthy” muffins ever!! My husbands tri group made them vanish in minutes during a ride yesterday morning. Thank you for the recipe.
So great to hear! They’re awesome workout companions.
These were the best “healthy” muffins ever!! My husbands tri group made them vanish in minutes during a ride yesterday morning. Thank you for the recipe.
So great to hear! They’re awesome workout companions.
Is it possible to bake this in a loaf pan for zucchini bread?
You bet!
Just made these with my two-year-old and we are now both devouring them! So good!
Amazing! So glad you both enjoyed them 🙂
LOVE THIS RECIPE! Thank you! I made mini muffins instead of regular and my two year old loved them. I now have to hide them because if he sees them he won’t eat anything else. LOL I followed the recipe to the letter and baked them for 12-13 minutes since they’re smaller and they came out perfect.
Mini muffins sound amazing! And so glad they’re two-year-old approved 🙂
Hi! About to even these. No need to strain the zucchini? Thanks 🙂
Hi! About to even these. No need to strain the zucchini? Thanks 🙂
Make** these, not even!
Hi Alessandra! No need to strain 🙂
Make** these, not even!
Hi Alessandra! No need to strain 🙂
Super great recipe, moist and light in texture, as I have a strong sweet tooth, will add additional honey or agave, as they were not sweet enough for me.
I’m so glad you enjoyed! And yes – feel free to sweeten them up a bit if you like.
Can the zucchini be substituted? Our towns zucchini supply has been down. We had an increase in vegetarians.
Haha those vegetarians! Try these instead: https://www.ambitiouskitchen.com/healthy-blueberry-greek-yogurt-muffins/
Can the zucchini be substituted? Our towns zucchini supply has been down. We had an increase in vegetarians.
Haha those vegetarians! Try these instead: https://www.ambitiouskitchen.com/healthy-blueberry-greek-yogurt-muffins/
I’ve seriously tried so many of your muffin recipes and none of them disappoint, including this one! I’m a sucker for blueberry muffins, so I knew I had to make this recipe as well and what a great way to sneak in veggies- you can’t even taste them! Plus, I’m sure it’s one of the reasons why these are so moist! LOVE.
Is there an estimated calorie per muffin
Hi Evette! The nutrition information is listed next to the recipe 🙂
love them . I changed a few things. used a banana instead of the applesauce. added a dash of nutmag, and added crushed pecans. turned out great
Perfect! Glad you enjoyed.
These look divine!!! Love adding zucchini to baked goods…amazing how they taste delicious without tons of butter/oil!
YES it’s the best!!
These look divine!!! Love adding zucchini to baked goods…amazing how they taste delicious without tons of butter/oil!
YES it’s the best!!
I love adding zucchini to muffins! These look so tasty!!
It’s so great to bake with! These are one of my favs 🙂
I love adding zucchini to muffins! These look so tasty!!
It’s so great to bake with! These are one of my favs 🙂
Packing for work over here ….. would gladly take some with me 🙂
Such a great on-the-go breakfast or snack!
These are amazing! Definitely healthy and not sweet (which is perfect for me!)
I’m glad you liked them!
These are amazing! Definitely healthy and not sweet (which is perfect for me!)
I’m glad you liked them!
Love your recipes Monique! Scrolling through and will try this one next. I’m trying to distract myself from cutting the zucchini brownies while they’re just out of the oven cooling. The batter was amazing so we can’t wait to try them. Thank you!
Okay, made this recipe next and they are so moist and tasty. I’ve tried a number of muffin recipes and my husband says this is the best!! Thank you again!
Amazing!! So happy to hear that 🙂
Hi!
Could I turn these into a bread? If so how long would the bake time be?
Hi! Yes, bake them at the same temp for about 45-60 minutes.
I’ve only recently started looking into more baking recipes for desserts and pastries. I had no idea how versatile zucchini was! I’ve seen so many great recipes for it but i think your recipe might just be my favorite. I love blueberries! I’ll try these out in a few days. Thank you
Zucchini is amazing to bake with! If you love blueberries you’ll love these 🙂 Enjoy!
So pretty!! I don’t know why I don’t make muffins. My kids would flip if I made these for breakfast this week!
Thank you! You should! They’re a great breakfast 🙂
So pretty!! I don’t know why I don’t make muffins. My kids would flip if I made these for breakfast this week!
Thank you! You should! They’re a great breakfast 🙂
If I don’t have any applesauce around, what options would you use as a substitute? thanks!! 🙂
You can use mashed banana instead!
These are so easy to make and always turn out great. So much flavor and so filling. I love to make them on Sunday and we eat them for breakfast throughout the week!
So happy to hear that, Sarah! Love that idea 🙂
Girl your muffin recipes never let me down! Made these with rhubarb and mashed banana instead of applesauce and they were absolutely delicious, moist and full of flavour. And they feel great on your body too.
Can’t wait to try all of your other recipes!
Amazing! Rhubarb sounds delicious. Hope you find more recipes you love here, too!
These MUFFS are TOP NOTCH! My toddlers LOVE them! They are moist and full of healthy ingredients 😍 I always make a double batch and they are always gone Within a week. Thank you for your amazing recipes.
5 stars!!!! ⭐️ ⭐️⭐️⭐️⭐️
Amazing!! So happy to hear that Johanna 🙂 Thank you for your comment!
Hi Monique – I got your recipe from Nourish Move Love and my daughter (9mon) loves the spinach/banana pancakes. Could I turn this recipe into pancakes? If so, would you blend the zuchinni? Excited to try these!
Hi – would cinnamon sugar work instead of cinnamon? i am excited to make these.
Go for it!
Can I use spelt flour? Exact same amount?
Yes that should work just fine!
For you gluten free folks out there – I subbed with Bob’s Red Mill 1 to 1 gluten free baking flour and they turned out AMAZING.
Perfect!! So glad that worked out.
I doubled the recipe and made ours gluten free using Pillsbury Gluten Free Flour. The texture is seriously better than any gluten free muffin you could buy at the store! I also ended up using melted coconut oil instead of olive oil and thought it may have been a mistake because it started solidify with the cold wet ingredients but I don’t think it impacted the final result whatsoever.
I’ll be adding these to our breakfast meal prep for the foreseeable future! Thanks for sharing.
I’m glad that flour worked out! And yes, typically you should make sure the melted coconut oil is completely cool before adding it so that it doesn’t solidify with the cooler ingredients, but I’m happy to hear that everything came out fine. Love these for breakfast meal prep!
Looks delish –thank you! Can we skip the apple sauce/apple butter? Is this a necessary ingredient?
Yes it is a necessary ingredient, it helps to flavor/sweeten the muffins and keep them moist. Hope you get a chance to try these!
Just dropping in to say these muffins are BOMB and literally came out exactly like your photos. Making them again this weekend and HYPED for Zucchini week soon!!
Amazing!! So happy to hear that, Kelsey. One week until Zucchini Week!
If I used mashed banana instead of applesauce, would it be that same 1/3 cup measurement? I’m assuming that might change the calorie count slightly as well?
You can just use 1 medium banana, mashed and it should be around 1/3 to 1/2 cup — which should work perfectly.
I made these the other day for school snacks. I had hoped they would last all week, but they were gone within 2 days. So good! Only thing I did different is sub avocado oil, added 1 tbsp. Greek yogurt and a little fresh ground nutmeg. I’m doubling the next batch
Amazing! Love the idea of a little nutmeg 🙂 glad everyone liked these!
Question! Is the 1C of zucchini measured before or after squeezing all the moisture out? It shrinks down SO much, you’d need to use way more if measuring after the water’s out!
It’s measured after squeezing the moisture out!
Love these!
I made these with Bob’s Red Mill gluten free 1 to 1 baking flour, and they turned out great. My toddler loves them too. Thank you for the recipe!
Perfect! So glad that swap worked out well.
YYYYUUUMMMMOOOOONOMNOMNOM😍🤙🙏💞✨
These were SO perfect! I’ve Cruelty-Free, so used flax-egg and Agave (just don’t ever buy maple syrup for stuff)… I also added Chia seeds, and Cardamom (as recommended by another here) it was DELISH. I halfed the recipe (cuz that’s how much zucc I had left🤷♀️… but of course, forgot that minor detail when adding the flour. So, I saved it and revamped as best as I could and here to say– the recipe is pretty durn foolproof!! 😄 You’d never never I goofed…. so moist, so simple, so so sooooo enjoyed before a whole day of Calculus 2!! Thanks Ambitious!
I’m glad those swaps worked out well! Such a great snack 🙂
Delicious fresh muffins. I had a zucchini in the fridge. I borrowed some frz blueberries from neighbors. (stay at home in place) I whipped this recipe up and baked for 27 minutes. No toppings or extras added. Neighbors loved them too. Perfect, thank you Monique.
Perfect! Glad you enjoyed 🙂
These are delicious (and filling)! I substituted the flour for 1/2 cup Bran and 1 cup Gluten Free flour. I also accidentally forgot the oil, but they still turned out great! Super moist. This was the first time I have baked with zucchini and it will not be the last! Do not be deterred after seeing the color of the batter if this is your first time baking with zucchini!
Such a great snack! Glad you enjoyed 🙂
I only have regular whole wheat flour – would I split it 50/50 with all purpose??
Yes I would!
I LOVE THESE! Made them today and they’re a huge hit. I used normal AP flour, and a mashed banana instead of applesauce and they came out perfectly. Obsessed!
Perfect! I’m glad that worked out well 🙂 yum!
These muffins were so good! I ran out of maple syrup, so I only used 1/4 cup and added slightly more applesauce, and they were definitely not very sweet but I liked them that way. Instead of whole wheat flour I used 1/2 all-purpose flour and 1/2 finely ground homemade out flour and they came out beautifully! My entire family enjoyed them and I will definitely be making them again!
I’m glad those swaps worked out well! Such a great breakfast or snack 🙂
Delicious muffins!!i doubled the recipe and added about 3/4 cup of almond/cashew/hemp pulp from the milk I made this morning. Also Used flax eggs and threw in a couple handfuls of crushed walnuts! These muffins got an instant stamp of approval and will be gone within days! Plus they’re healthy enough they make the perfect hospital snacks for the chemo patient in my house! Thanks for always having killer recipes
Perfect! So happy to hear that and glad they’re a great snack for your loved one!
These were delicious and easy to make! Thank you!
So happy to hear that!
These were delicious! I made with gluten free flour and they turned out perfect. My entire family ate them up. We will definitely be making again!
So happy to hear that!
Can I sub AP Flour for this muffin recipe? Would the ratios be the same? I can’t find the white wheat flour or wheat pastry flour currently. Thanks!
Yes that should be fine!
We love these Blueberry Zucchini Muffins!!! I have made them so many times now. The 3 of us devour these hot muffins with butter for breakfast, as well as any time we’re wanting a snack. I usually adjust recipes to suit my own taste, but this recipe needs no adjustment, absolutely delicious as is.
Amazing! So happy to hear that 🙂
I have prepared this recipe several times. It is by far, my fav healthy muffin recipe. Sometimes I have to adjust to what is in my pantry – no whole wheat(WW) pastry flour, sub half WW flour/ half all purpose flour. I have used apple butter as well. I have yet to take a picture because they are often eaten right out of the oven. Thumbs up!
Perfect! So glad those swaps work out well!
These muffins were delicious! I used gluten free flour, and added about a 1/2 cup of chopped almonds, a dash of cloves and cardamom, and subbed a good blueberry jam for the applesauce. I will definitely make them again. Yum!
Perfect! Glad you loved them!
I made these and used an all-purpose GF flour.. They came out awesome! Thanks!
I’m glad that worked out well! Perfect snack or breakfast 🙂
I subbed oat flour and these turned out so great!!
I’m glad that worked out well!
Delicious! The only change I made was 1/4 Cup Maple Syrup + !/4 Cup Monkfruit Sweetner. And to replace Oil- 2 Tablespoons Melted (cooled) Coconut Oil. I watch sugars for pre-diabetes. Thank you for a great recipe.
I’m glad that worked out well! Perfect snack or breakfast 🙂
I used 1 cup almond flour and 1/2 cup unbleached white; used coconut oil to replace olive and mashed banana instead of applesauce; used agave, honey and just a splash of syrup. Cooked in a small convection oven so my cook time was very different with the muffins cooking in about 17 minutes. These were so good right out of the oven, I ate 3 without thinking! Warning to others who can’t wait to cool: HOT BLUEBERRIES!
Thank you for this recipe. Delicious:)
I’m glad those swaps worked out well! And yes have to be careful about those blueberries straight from the oven 😉
These are amazing!! Not too sweet and super moist. Will definitely be making them again. Used frozen mixed berries instead of just blueberries and they came out great.
Perfect! That sounds delicious 🙂 glad you enjoyed!
O M GGGGG made these to have with Saturday morning brunch and they’re DELISH! I subbed 1 overripe banana for the applesauce since we didn’t have any on hand. I used 1 cup all purpose flour and 1/2 cup whole wheat.
These muffins were so fluffy and moist, just the right amount of sweet, and had a perfect crumb. And the nutrition facts?!?! Can’t beat it. I think this is my new go to recipe anytime I want a sweet healthier treat to keep around the house.
Amazing! I’m glad that worked out welL 🙂
So yummy and not too sweet. Great way to sneak in veggies and my toddler loved them!
Absolutely! Perfect snack 🙂
Just wondering when you shred the zucchini whether you scoop out the seeds first or include that.
Shred the zucchini first and squeeze out the excess moisture – no need to scoop out / separate the seeds 🙂
Delicious! We made these with gluten free flour, an added 1/2 tsp of baking powder (to compensate for the change in flour), and 2 eggs instead of just one (also my gluten free trick). They are fluffy, moist and tasty! And the kids love them, too.
I’m glad that worked out well! Such a great snack 🙂
Loved the hint of almond in these muffins! I used honey in place of maple syrup and used homemade steamed mashed apples since I didn’t have premade apple sauce. Baked for 25 minutes and turned out great.
Perfect! So glad you liked them!
Amazing. So good. I made a couple adjustments to suit my pantry: I was out of applesauce so I pureed a whole apple. I used Saskatoon berries (I’m from the Canadian prairies and they are beloved cousin of the blueberry!). Used whole milk for a bit of extra richness (and didn’t have almond milk). Lastly, since I was craving a muffin with crunch I took the liberty of adding half a cup of toasted walnuts. Bliss. Thank you!
I’m glad those worked out well! Perfect for breakfast or snacks 🙂
Just used up my last zucchini of the season to make these! They’re so good!
Perfect! Glad you enjoyed!
I was craving a lemon zucchini muffin, but couldn’t find one on your site, so I substituted lemon extract for the vanilla and almond, left out the cinnamon, used a TBSP of poppy seeds and lemon zest. For part of the milk I used some lemon juice and did a glaze of lemon juice and honey. They turned out well! All the other ingredients I kept the same. Such a versatile recipe!
Perfect! That sounds delicious 🙂 glad you were able to adapt!
My 2 year old daughter & I loves making your recipes & they are so amazing!
So happy to hear that, Meg! 🙂
Delicious! I used half white flour and half whole wheat flour, honey, and instead of butter used plain Greek yogurt. I shared these with co-workers and family. Raves from all!
Perfect! I’m glad those swaps worked out well 🙂 the perfect snack!
This is a great recipe. I replaced the flour with half oat flour and half all-purpose gluten-free and it turned out nicely!
Amazing, EASY recipe that is perfect for all occasions! I love these for a pre-workout snack or an afternoon treat with nut butter. I have made 5+ times – usually follow the recipe exactly, but have subbed banana for the applesauce when I don’t have it. Frozen or fresh blueberries work just the same. Highly recommend!
This is one of my favourite muffin recipes. They turn of perfectly every time. My kids just love them! I make them gluten free and use half oat flour and half 1:1 gluten free flour.
So happy to hear that! I’m glad the gf flours work out well 🙂
If I replace the maple sugar with a sugar substitute, such as monkfruit how much would I replace it with?
I don’t typically bake with sugar free substitutes so I’m not sure, sorry! Let me know if you give it a try.
Great healthy start to January 2021! I made these with modifications to make gluten free. I used a gluten free flour (America’s Test Kitchen recipe w/o xanthum gum) and added 1/2t xanthum gum – or sub a gf flour which contains xanthum gum. I decreased the maple syrup to 1/3C. I omitted the oil. Absolutely delicious and healthy. Thank you AK – your recipes are the best! Susan
I’m glad those swaps worked out well! 🙂
These are a family favorite. Totally reliable and tasty recipe. If you want to boost the protein substitute 1/4 cup flour with 1/4 cup whey protein powder.
Perfect! Glad you enjoyed!
Me and my family loved it. I prefer healthy recipes and this one was worth a try! As a student I currently don’t have that much time to bake something but these muffins were made so quickly which is perfect for me. I even divided the batter in half and added cocoa powder and chocolate chips in order to have both, blueberry and chocolate muffins. Turned out so good.
Love it! Perfect snack or breakfast 🙂
Healthy Blueberry zucchini muffins are now my favorite to make and eat! I did use a Gluten Free mix for the flour of 1/2 cup oat flour, 1/2 cup almond flour, 1/2 cup gluten free Bob’s red mill. Worked great! To reduce sweetness I only used 1 Tbls maple syrup With the remaining ingredient being 1/2 cup banana. I also added 1/2 Tbls of a stevia blend sugar. I prefer mini muffins so I baked them for 25-28 minutes.
I’m glad those swaps worked out!
These muffins were AMAZING!!! I added some chia seeds and some protein powder but WOW. I’ve tried about 10 different muffin recipes from AK and this one is DEFINITELY one of my favs!! Love it!!!
So happy to hear that! Perfect breakfast or snack 🙂
Love these! They are a staple at my house.
I’m so glad!
Delicious – made them twice over the past week!
This has become a weekly bake for me! I use oat flour instead of whole wheat, sub banana for applesauce, and even add walnuts to the mix. Seems like it would be a lot of flavors, but it’s not overwhelming and they all go so well together. They are so moist and delicious, especially when you get one fresh out of the oven. When I eat them throughout the week I will heat up in the microwave with a little almond butter. YUM.
These are so very yummy! I sub Bob’s Red Mill GF 1-to-1 Baking Flour for the flour, and I can’t have apple anything, so I just use melted butter to replace that and oil. I make these in mini muffin pans and freeze to take them for breakfasts at work (I’m an RN in L&D and eat at work). They are my new go-to muffins!! You can also sub puréed shredded carrots for the zucchini and they are also delish!!
Perfect! Great idea for swaps in there 🙂
So good!! I made with gluten free flour and they turned out perfect!! I will definitely be making again!
So happy to hear that!
Yum – these are SO good!! I double the recipe because they fly out of the house! Always make them and freeze them individually for a quick grab and go snack…they freeze beautifully. So moist and delicious…wouldn’t change a thing and can’t make enough of them!
Love that! Perfect breakfast or snack 🙂
Yum! I love eating sweet baked goods that aren’t loaded with refined sugar!
Absolutely! Perfect snack 🙂
These are some of the best muffins I have ever made! I made a few changes: I used Einkorn wheat flour (with the same measurements as called for in the recipe). I generally like less sweet muffins, so I cut the maple syrup in half and added an additional 1/3 cup of applesauce (I used homemade so it’s a little chunkier). I used frozen blueberries and baked for a total of 28 minutes. These will surely become a staple in our house – thank you!
I doubled the recipe. I substituted in 2 cups gluten free flour and 1 cup coconut flour. Instead of xanthan gum for the 1 cup coconut flour, I used 1 TBS. chia and 1 1/2 TBS. water. I added 1 TBS key lime juice, carrot, coconut and pecans They came out awesome! Thank you for the recipe framework. I am trying to sneak veggies into my diet.
I’m glad that worked out well!
I used chickpea flour an d it worked great, cant even tell. Also used mashed banana instead of applesauce again came out good. If ur a tad picky u might notice the changes taste a little diff to a “normal” recipe but you can barely tell and they are still super moist and light and delicious. Might add grated carrot too next time. Great recipe
Perfect! I’m glad those swaps worked out well!
These are delicious! I doubled the amount of zucchini and you couldn’t tell the difference. Thanks for another awesome recipe –
Perfect! Glad you enjoyed!
Would I be able to sub shredded carrot for the zucchini? Thanks!
Try my carrot cake muffins instead!
Muffins came out great my parents like chocolate so I added semi sweet chocolate
Great! Love that idea 🙂
Delicious! So light and flavorful. I love using zucchini in recipes for an extra vegie boost. I’m thinking about adding some lemon zest next time I make them!
I love zucchini, too! Lemon zest sounds delicious in here 🙂 Glad you loved them!
So moist and yummy. I used the flax egg and flax milk. I added baking powder and fresh grated nutmeg. Will make all summer to use up the zucchini and blueberries!
So happy you’re loving these, Rita!
Loved these muffins!!! Zucchini bread was always one of my favorite treats when I was younger but wanted something a little healthier – this recipe did the trick. Spraying the liners is totally a trick I’ll be carrying over to other recipes as well.
I’m so happy to hear that, Brittany! Yay!
Could I add 1 cup shredded carrots or do 1/2 cup shredded zucchini 1/2 cup shredded carrots?
I think that either should work, as long as the carrots are finely shredded so that they cook through!
These were sweet, healthy, and moist. We enjoyed them! We did a few substitutions and they turned out fine… subbed 1/2 cup of the whole wheat flour for regular white flour, just because I have a bunch I need to get rid of. Subbed half the maple syrup for more applesauce. And I didn’t have enough blueberries to fill a cup, so I used some chopped strawberries and apples to reach the full cup of fruit. Everything turned out well! Made 16 muffins for me
So happy to hear you enjoyed these. Great idea to add different fruits in here 🙂
These are SO moist and flavorful. I really enjoyed that they weren’t overly sweet and the blueberries in there added moisture. I didn’t have applesauce but did have have apples. I didn’t see the note about substituting banana until after making them. I peeled a few small gala apples, quartered them and put them in my instant pot. After steaming, I put them in my food processor and then had unsweetened applesauce. I plan to make these again. Simple instructions and perfect in the morning with my coffee. I was proud of myself for having the self control to wait and eat them 😋 I made them Friday afternoon, let them cool completely out of the pan in wire racks them put in a square container and covered with foil. I enjoyed one Saturday morning!
Thanks so much for sharing, Deana! I’m glad you loved them 🙂
Delicious! I subbed honey for the maple syrup, a mashed banana for the applesauce, as well as regular flour because that’s all that I had and they turned out great! They were moist and tasty! I froze half for some grab and go nutrition once baby is born. Can’t wait to make again.
Glad those subs all worked well and that you loved them! Good luck with everything, mama 🙂
Absolutely the best muffins I have ever had!
Best EVER?! I’m so happy to hear that!!
SO good!!! We have a plethora of zucchini this summer so I’ve been making my way through Ambitious Kitchens amazing zucchini recipes, and this one is my fave zucchini muffin one so far (and that’s saying a lot bc I love a few others). Both toddler (3yr old) and hubby approved!
I just had regular 2% milk on hand so I used that instead of almond milk, and added poppy seeds for a little crunch. Defrosted the blueberries I always keep in the freezer and they worked perfectly.
Needless to say it’s now a go-to recipe for our family. Easy snack or bfast for the toddler too and something I don’t feel guilty about. I’m nursing and it’s a great snack for that too!
Nice!! Love the idea of adding poppy seeds in here. And yes, these are super kiddo-friendly 🙂 So happy you’re loving them!
Absolutely love this recipe! I doubled the recipe and made mini muffins. The zucchini made the muffins moist and I used fresh blueberries, which gave it so much extra flavor! My entire family could not stop eating them!
So fun to make mini muffins! So happy you and your fam loved them 🙂
Monique, I LOVE all of your heathy muffin recipes. I will never go back to boxed muffins again! These are so yummy.
Ahhh yay! So happy to hear 🙂
I made these with equal parts gluten free all purpose flour and oat flour – they were simply delicious!
Amazing!! So glad you loved them!
Delicious, easy and no guilt!
Such good muffins and a great way to sneak in some veggies with my kiddo! We love these!
These are great! We did a bit of improvising – avocado oil instead of olive, added some coconut oil and mashed banana since we didn’t have any applesauce, and used 90% 1-for-1 GF flour. We also didn’t have any almond extract, but they still have great flavor. The cinnamon is a fantastic addition. My kiddos like them and I have already eaten THREE! Yum! Oh, and we doubled the recipe with no problem. Baked for just about 25 minutes at 350*. Will definitely make them again!
Oh! And we used whole milk since I didn’t have almond milk, and frozen blueberries instead of fresh. DELICIOUS.
Fantastic muffins! Made GF by substituting with one cup oat flour and 1/2 cup GF flour!
So yummy!! Love the almond extract in these! I also used oat flour to make gluten free and they turned out great!
Fantastic for breakfast or as a snack! I love how light these are
These turned out very well! My substitutions were as follows:
– 1.5 mashed very ripe banana in place of applesauce (measured out to 1/3 cup)
– Vegan egg replacement
– 1/2 cup granulated sugar instead of honey or maple syrup
Baked for 26 minutes. They turned out perfectly brown and risen.
Delicious! Yummy!!
The most moist muffins ever — they are SO GOOD! Easy to make on a Sunday end enjoy for breakfast and snack throughout the week! I subbed avocado oil for olive oil because that’s was what I had. Highly recommend this delicious and easy recipe!
These muffins are delicious! I made them with oat flour and they turned out great!
I was anxious to attempt this recipe but I am free. I made two (2) substituted the flour- almond flour and used butter instead of oil.
The outcome was very tasty but flat/fallen muffins. What a disappointment 👎🏽.
I definitely would like to try the recipe again. Can you provide any solutions?
These were killer!! I made them with GF 1-1 baking flour and added some lemon zest for extra zing. They were moist, light, and perfect for summer with the blueberries and zucchini. I made a double batch to freeze one for easy grab and go work snacks. Can’t recommend this recipe enough!
Great call on the lemon zest! So happy you loved them 🙂
These are so good! I’ve already made them twice in the last four days and might go for three times in one week!
Omg I can’t stop with these either haha! So happy you’re loving this recipe!
Thank you for this recipe!
My son has recently become a bit picky with meals.
This is a great way for him to get some veggies in 😀
So glad to hear that, Nimret! Thanks so much for the rating 🙂
Super easy and delicious muffins! My new favorite.
Yay!! So happy you loved them, Becca 🙂
Excellent recipe! I love the cinnamon and it’s not too sweet. I’m adding this to my favorites!
So happy you loved these, Shannon! 🙂
I am surprised by how decadent these are despite all of the healthy ingredients! The texture is perfection… I was concerned that the zucchini and apple sauce would make them soggy and dense but they’re not at all. They’re fluffy and perfectly moist. The flavor is great too, just the right amount of sweetness and the hint of almond really makes them divine. Highly recommend.
Amazing!! So happy you tried and loved them, Jess! Appreciate the review 🙂
Advance apologies for my phone not being able to give 5 stars, so I had to do 4. Wonderful recipe again Monique. I used spelt flour and a combo of fresh and frozen blueberries and they turned out perfectly after 25 mins. Delish.
Nice! So glad to hear the spelt flour worked well 🙂
These turned out good! I used whole wheat flour, and did a heaping teaspoon of baking soda to get a good rise. I also cooked these in my air fryer, on the bake setting. I found that they only needed about half the cooking time. Oh and finally, I didn’t have applesauce but I subbed some blueberry-banana baby food and it seemed to work perfectly!
Ooh interesting to use the air fryer, glad that they worked out in there!
Great recipe. Super moist and lovely muffin. I added half cup walnuts. Family are currently devouring these and I love that there’s some veg in there.
So glad you loved these, Cass! Great idea to add the walnuts 🙂
Egg seems to be missing from the ingredient list in the printable version. Thanks!
I see it in there at the bottom of the ingredients list!
Excellent, very moist and they have the exact right amount of sweet! I used 2 medium zucchini which was slightly over the amount requested, but they turned out fine. The choice of ingredients i.e. olive oil, maple syrup and applesauce attracted me to this recipe over others. I will make them again and try other fruits.
what can I substitute for applesauce?
I think mashed banana might work!
Thank you for this great recipe! I’ve made these at least 5 times at this point and they are absolutely amazing every time! I sub coconut oil for the olive oil and always wait for the wet ingredients to get to room temp before I start combining everything. My toddler loves them and it’s a great way to sneak in some veggies for him.
I have been using a basic muffin recipe for years but recently modified it to use roasted pumpkin in lieu of some of the fat. Since it’s summer now, I have exhausted my supply of pumpkin and wanted to find a recipe that used zucchini. Since I had never made zucchini bread prior to this I wasn’t sure I could just substitute the zucchini in for pumpkin. I made these this morning and they turned out beautifully! I also made them GLUTEN FREE. I made the following substitutions: coconut sugar instead of honey or maple syrup; melted butter instead of olive oil; added about a tablespoon of lemon zest and 1/4 tsp of nutmeg; 1/2 cup almond meal, 1/2 cup GF oat flour and 1 cup King Arthur measure for measure GF flour. Originally I only added 1/2 cup of the KA GF flour, but the mix looked too loose, so I added the additional 1/2 cup. I baked at 350°F for 27 minutes and cooler as directed.
Loved these! Easy to make and delicious!
So glad you enjoyed!
Could you substitute monkfruit maple flavored syrup instead of real maple syrup?
I haven’t tested it so I’m not sure, sorry! Let me know if you try it 🙂
My toddler and the rest of the family love these! Soooo good and easy to make!
So happy to hear that, Jessica!! Thanks for commenting 🙂
I just have to thank you for yet another delicious recipe that is now a family favourite! I only had regular flour and didn’t have almond extract, so I used a little extra vanilla and they turned out soooo good.
For real though, I get compliments on my cooking and baking all the time, and it’s almost always one of your recipes 🙂 I do give you the credit- I promise!
These muffins are so good! I love the blueberry flavor and the zucchini is a great addition. I can’t wait to try them with some different flavors.
Thank you!! I’m happy you enjoyed them!
I made these gluten free and they are excellent! I used 1.5 cups oat flour, 1/4 cup almond flour and 1/4 cup brown rice flour. I would think that 100% oat flour would probably work—I was going for a depth of flavor/texture with the mix. My muffins have a wonderful cake like crumb and hold together well. I added about 3/4 tsp coriander and will try more next time. Instead of blueberries I used frozen peaches leftover from a summer’s harvest. I imagine that substituting strawberries, apples, or raspberries would yield an equally delicious result.
AHHH this is AMAZING! SO glad you loved this recipe and it turned out great 😊❤️
This are so incredibly delicious and really easy to whip up. My almost 1 year old loved them too. So light and airy. Will definitely make again!
Aw yay! So glad you enjoyed this recipe 🙂
Tasted lovely, but were soooo stuck on the muffin liners..scraped it all off though 😉
What would be a good substitute for the wheat flour. I have to use gluten-free products.
Thank you!
Blessings,
Jeanette
These were super easy to make and delicious. My toddler loved them!
Perfect! So glad these are a hit 🙂
Looks amazing! Can you share what non stick spray you use? Or what you suggest to be nutritionally friendly? Thanks!
SOOO GOOD. I made these last night and put a little bit of protein powder in it in exchange for some of the flour and still turned out absolutely perfect. The blueberries were such a nice refreshing touch and it tastes so good and is healthy. LOVE thank you for this recipe 🙂
Beautiful, easy, healthy balanced recipes. Makes me want to try everything. Glad to have found this resource
I am SO glad you’re here ❤️ Hope you enjoy all my recipes!
absolutely love!! make these for my two year old and she gobbles them up and so does my husband 🙂
Ah love this so much – glad to hear these are family approved!
Great recipe! I used Kodiak Powercakes Buttermilk Pancake and Waffle mix instead of plain whole wheat flour (this is a whole wheat protein waffle and pancake mix, sold next to other pancake mixes), and it turned out just as good, but with added protein!
YUM! This is such a great idea. Glad you’re loving this recipe, Kailey!
I just made these and they’re delicious!! I was a little worried because I didn’t have eggs but a flax egg worked great! Thank you for another fantastic recipe AK! 🤗
Yay! So excited to hear you’re loving these muffins and they turned out great for you ❤️
These look great, can I use almond flour?
I wouldn’t recommend using almond flour in this recipe, but feel free to try these muffins, which are made with almond flour and oat flour!
These zucchini and blueberry muffins are kid-approved. I substituted the flour forr red mill chickpea flour. They came out delicious.
Oh nice, glad that worked well! Happy you guys loved them 🙂
Wow loving alternative ingredients! So I used oat flour, honey, and applesauce. In the oven now… My mom has allergies to corn and she loves her sweets. Crossing my fingers, the finished product is as good as the batter. Yes I licked the spoon lol.
Ahh I hope these turned out great for you, Diana!
Can I take whole wheat flour and is the amount the same?
I LOVE this recipe!!!
So healthy and delicious!!! I make these muffins often. One time, I replaced some of the blueberries with sour cherries. That was delicious as well. I will continue to use this recipe for years to come. Thank you for creating it!!!
Aw excellent, I am SO glad you’re loving this recipe, Kathleen ❤️
I used sunflower oil because I am trying it out in my baking, otherwise followed the recipe. My family of taste testers loved them.
Awesome! Glad to hear this recipe turned out great for you, Leslie!
so good! used flax egg and coconut oil and came out great. thank you for this recipe! will definitely make again 🙂
Excellent! Glad to hear this recipe came out great for you, Steph!
Love this receipe! Used 1 cup of GF 1:1 flour (bob red mills) and 1/2 cup of almond flour because I love the taste of this GF alternative! Muffins were just as good and would reccomend this combo for someone trying to do GF!
Amazing! Glad to hear this recipe turned out great of you ❤️
The whole family loves these! Including my 3 year old so we make these often. Thank you!
Excellent – so glad you and the whole family are loving these muffins and they turned out great of you 🙂❤️
I cant wait to make these this weekend! Do you think this recipe would also work in a bread pan instead of muffin pan? Can you recommend how long I should bake it for??
Hi Sarah – I haven’t tried this in a bread pan, but I would recommend starting with maybe 10 extra minutes and keeping a close eye on them because I can’t say for sure. Hope you enjoy this recipe!
I see that you can sub the ww flour for ap gluten free flour….can you sub it for plain ap flour? Thanks!
I haven’t tried it so I am not sure how it would turn out in these. Let me know if you give them a try!
8 years later and these are still my familes favorite muffins!
Yesss! This makes me so happy to hear, glad everyone is loving these muffins!
These were so delicious! I used buttermilk in lieu of almond milk and they were so moist. I ended up making 2 batches and sharing with my neighbor. What a great way to use up extra (too big to fit on the spiralizer :0) zucchini. I definitely bookmarked this recipe!!!
Oh I love this so much! Glad this recipe turned out amazing for you!
These have a good taste, and I like all the healthy ingredients, but mine turned out dry. I used whole wheat pastry flour and followed the rest of the ingredients exactly. I baked them for 22 min, and they were done. I also wish they were a little sweeter, next time I will add dark chocolate chips.
Sorry to hear that! They should be perfectly moist with the milk, applesauce, and zucchini. Were you sure to measure 1 cup of zucchini?
I made these with oat flour and sugar free maple syrup. I can’t stop eating them! They are SOOOO good!! 😊
So glad those swaps worked out well!
Delicious, they are just sweet enough and are light and fluffy!
So good!!
I made these with zucchini from my garden and fresh picked blueberries. I didn’t have applesauce so I added 1/2 banana. These are another huge hit!! I absolutely love your recipes!!
Amazing! So glad you loved them!