This week's winner of the Zucchini Bread Challenge is a tasty little combination of fruit and vegetable goodness. Not too sweet, not too much kick from the spice department, but lots of mellow flavors and quite satisfying.
David's given these the official thumb's up: "Normal blueberry muffins are usually more about the blueberries than about the muffin. The blueberry/zucchini/lemon combination is more complex; It is symphony of taste."
Make extra muffins and store them in the freezer, then reheat them in the oven for a quick weekday breakfast.
Recipe: Zesty Zucchini Blueberry Breakfast MuffinsMakes 12 Muffins
- One 12 cup muffin tin
- 1 1/2 cups all-purpose flour plus 1 Tbsp
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 5 tbsp unsalted butter, melted and brought to room temperature
- 1 egg, lightly beaten
- 3/4 cup sugar
- Zest from one lemon (approx. 1 Tbsp), finely chopped
- 1 1/2 cups shredded zucchini, unpeeled
- 1 cup fresh blueberries (use frozen, but do not thaw)
Preheat oven to 350 degrees. Grease muffin tin.
Combine 1 1/2 cups flour, cinnamon, baking soda, baking powder, and salt in medium bowl and set aside.
In small bowl, coat blueberries with 1 Tbsp of flour. This will help keep them from sinking to the bottom of the muffin when baking.
In another medium bowl, combine butter, egg, sugar, lemon zest, and zucchini. Pour liquids into bowl with flour mixture, and stir until just combined.
Add blueberries and fold in.
Divide evenly between muffin molds and bake 25 minutes, or until tops are golden and toothpick inserted into center of muffin comes out clean.
Remove from oven, set tin on cooling rack. Let cool, or serve fresh and warm.