Blueberry Lemon Zucchini Muffins (GF)

I recently tried a blueberry zucchini bread recipe and loved the idea but not how the product turned out. I was going to do some recipe testing with it to make it fluffier, but then I got the idea to make it with lemon and into muffins! After a test run or two, these muffins were born and I am very happy with the outcome!!

I have been loving using zucchini to bake with because 1) we have a surplus of it from our garden and it’s multiplying faster than I can even shred it! and 2) it incorporates so nicely into baked goods, adding some nutrients without altering the taste! It’s kind of amazing how much zucchini you can pack into a recipe without even noticing it in the final result.

This recipe uses 1:1 gluten free flour, but if you are not gluten free and want to use regular AP flour you can. Since it is 1:1, the ratio should be the same, but know that the texture could change slightly. If you want to replace it with another type of flour, such as oat or almond, you will need to look up a conversion and adjust the recipe as needed.

Health Benefits:

  • Zucchini is full of vitamins, minerals and antioxidants– similar to most squash.
  • Also packed with nutrients, blueberries provide an abundance of antioxidants, along with some vitamin C, vitamin K and manganese.
  • Lemons are a good source of vitamin C, provide fiber and even assist in the absorption of plant-based iron.

Blueberry Lemon Zucchini Muffins (GF)

  • Servings: 10 regular muffins
  • Print

These zucchini packed muffins are flavorful and fluffy with the perfect golden brown coloring! So tasty and a great way to sneak in some extra nutrients!!

Ingredients

  • 3 cups zucchini, shredded
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup coconut oil, melted
  • juice of 1 lemon, 1/4 cup
  • zest of 1 lemon, 1 tsp (or lemon extract)
  • 1 1/2 cups 1:1 gluten free flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup blueberries

Directions

  1. Preheat oven to 400° F and spray 10 regular sized muffin tins with non-stick baking spray (this eliminates waste because you don’t need the muffin liners). 
  2. In a medium sized bowl, combine zucchini, eggs, sugar, coconut oil, lemon juice and lemon zest.
  3. In a small bowl, mix together flour, baking soda, baking powder and salt. Add flour mixture to wet ingredients and stir batter just enough to incorporate the flour mixture.
  4. Gently fold in blueberries and fill muffin tins nearly all the way up with batter- leave only about 1/4 inch of room at the top. This allows for the muffins to puff up more and have a rounder top.
  5. Bake at 400° F for 20 minutes or until tops begin to turn golden brown. Let cool slightly, then remove from tins and place on cooling rack or enjoy warm!

I hope you give these muffins a try and are as happy with them as I am! Thanks for being here!!

Brit


Fresh Garden Salsa

When you have a lot of ripe and juicy tomatoes, you make salsa! This salsa is made from fresh tomatoes, onions and peppers and is especially delicious on these hot summer days! Our peppers aren’t spicy and I liked that the salsa remained very mild and refreshing, but if you like spicy salsa, go for it!

We were fortunate enough to able to get a lot of the produce from our garden, but if you don’t have that option, I recommend that you shop locally at your farmer’s market. That way you know it’s fresh, in season and you’re supporting your community! However, if you do purchase from a grocery store, check where your produce is coming from and make sure if it’s coming from a larger company that you support their mission and ethics- you vote with your dollars.

Health Benefits:

  • Tomatoes provide vitamins C, K and A, antioxidants like lycopene (which provides the red color) and more!
  • Onions also provide an array of vitamins and minerals, including folate and potassium.
  • Though it depends on the type of pepper you use, most are packed with vitamin C and antioxidants.
  • Cilantro is found to help the body get rid of heavy metals like aluminum, lead and mercury, along with protecting from oxidative stress.

Fresh Garden Salsa

This salsa is fresh, juicy and refreshing, making it perfect for the summertime heat!

Ingredients

  • 3 tomatoes, or 3 cups diced
  • 1/2 onion, or 1/3 to 1/2 cup diced
  • 3 to 4 small peppers of choice, or 1/4 cup diced
  • 2 tablespoons cilantro
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • 1 teaspoon olive oil, for cooking

Directions

  1. Optional: Boil water in a small pot. Once heated, carefully add tomatoes to the pot for around 30 seconds. Remove from water and peel skin one at time.
  2. Dice onion and sauté in olive oil until lightly browned. Roughly chop the tomatoes, peppers and cilantro.
  3. Add everything to a blender with lime juice, salt and pepper. Pulse quickly to achieve a restaurant style consistency or skip this step for some chunkier salsa.
  4. Stir gently to ensure ingredients are mixed throughout and serve with your favorite chips!

I hope you’re able to find some fresh produce and give this recipe a try soon! Thanks for checking it out and let me know how it turns out for you!!

-Brit