Ingredients

The following ingredients have 18 Servings
  • 2 large eggs
  • ⅓ cup vegetable oil
  • 1 4-ounce sweetened apple sauce
  • 1 cup granulated sugar
  • 1 cup shredded zucchini ( (approximately 4 ounces))
  • ½ cup crushed pineapple ((drained))
  • ¼ cup whole milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon powder
  • ½ tsp nutmeg ((freshly ground))
  • ½ tsp sea salt
  • ½ tsp ground cardamom
  • ½ cup walnuts ((chopped))
  • 1 cup blueberries ((huckleberries, or a combo) )
  • ⅓ cup flaked coconut ((optional))

Instruction

  • Preheat oven to 350 degrees F. and line muffin pans with nonstick cooking spray or muffin liners. This recipe makes 18 muffins.
  • Whisk eggs, vegetable oil, and applesauce into a medium-sized bowl. Add sugar and whisk to combine. Stir zucchini, crushed pineapple, milk, and vanilla into the bowl. 
  • In a larger bowl, sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, and cardamom. Whisk to combine. Add walnuts and blueberries (or huckleberries, or a combination of both) into the dry ingredients and coat with the flour. Fold in wet ingredients just until combined.
  • Add ¼ cup of Zucchini Blueberry Muffins batter into each muffin liner. Sprinkle with flaked coconut, if desired. Bake for 20 to 25 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack.