Judy
Gold Post Medal for All Time! 677 Posts 
These were economical as well since I used frozen zucchini from my garden, free applesauce and Dollar Tree frozen blueberries. I did substitute Truvia brown sugar blend for the maple syrup to reduce the sugar content even more.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12
Source: Facebook group
Ingredients:
- 1 1/2 cup white whole wheat flour or whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup shredded zucchini (1 medium)
- 1/2 cup pure maple syrup or honey
- 1 tsp vanilla extract
- 1/4 tsp almond extract (I used 1 1/4 tsp. vanilla)
- 2 Tbsp olive oil
- 1/3 cup unsweetened applesauce
- 1 egg
- 1/4 cup unsweetened almond milk, or any milk
- 3/4 cup fresh or frozen blueberries
Steps:
- Preheat oven to 350 degrees F. Grease muffin tins so the muffins do not stick.
- Combine the flour, baking soda, cinnamon and salt in one bowl.
- In another bowl combine the zucchini, maple syrup, extracts, olive oil, egg and milk. Combine well.
- Put a well in the dry ingredients. Add the wet ingredients and combine.
- Fold in the blueberries.
- Fill tins 3/4 full.
- Bake 19-22 minutes, or until toothpick comes out clean.
- Cool on wire racks 10 minutes. Remove muffins and finish cooling on the racks.
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15mhhm15
Diamond Post Medal for All Time! 1,298 Posts April 8, 20180 found this helpful
I have not tried blueberry with zucchini before and sounds like a cool combination! Ill have to try it
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