My mother utilized to improve zucchini in her back garden in Minnesota. She was the sort of nonchalant gardener who allowed the zucchini to increase huge more than enough to become the dimensions of your arm. I truly never minded when the zucchini got that big because then I could things it with goodness and make batches upon batches of baked goodies.

Regrettably I’m no lengthier as shut to my mother due to the fact she life in Minnesota (before long Utah!). This year I wasn’t expecting to get any absolutely free zucchini and figured I’d have to decide on some up at the local’s farmer’s sector. Turns out that Tony’s mom grew zucchini in her back garden and so she kindly has been supplying me with all the zucchini I could ever desire of. I continue to have a few still left and have already baked three batches of muffins and two loaves of bread. Most likely it is time for a tiny anything savory? Oh la la.

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These blueberry cornbread muffins have been on my mind forever. I Enjoy cornbread muffins and could take in them any time of day (or yr). They’re my weak spot, specially when all buttered up and heat.

This time I thought that I would create a slightly sweet breakfast model that was nutritious, bursting with fresh blueberries plus a hint of maple and vanilla.

zucchini cornbread muffins with blueberries

The mystery to retaining them moist without having making use of major quantities of butter/oil: Zucchini, of program! Zucchini lets you to lessen the volume of oil and/or butter in recipes without sacrificing taste it also adds vitamin C and lots of anti-oxidants. WHOO HOO.

A note on the zucchini: You really should squeeze your zucchini with a paper towel of extra moisture.

What you must know about whole wheat flour: It is no magic formula that I like to bake with total wheat flour. Nonetheless I constantly use full wheat pastry flour or a white entire wheat flour. They have equivalent dietary advantages, they are just a tiny little bit of finer regularity which implies you will get a lighter, fluffier muffin. You can use it in bread, muffins, cakes, cookies, and many others.

Almond Breeze Almondmilk: I employed Almond Breeze in this recipe. I believe future time I could possibly try utilizing the Almond Breeze Almondmilk Coconutmilk variation to incorporate a trace of coconut taste. Yummmm.

zucchini cornbread muffins with blueberries

I can’t wait for you to bake up a batch. Let me know if you do by tagging #ambitiouskitchen on Instagram or submitting a photo to my Facebook page. I’ve claimed it before and I’ll say it yet again, I Enjoy observing your AK creations!

Nonetheless searching for my zucchini recipes? Look at out my Pinterest board devoted to all factors zucchini!

collage of zucchini cornbread muffins with blueberries

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This publish is sponsored by Blue Diamond Almond Breeze. All textual content and viewpoints are my own I love baking with their almondmilk! Thanks for continuing to guidance AK and the manufacturers that help make this web site achievable.