I baked these favorites for breakfast yesterday morning. These muffins have become a late July tradition... a celebration of the abundance in our garden and berry patches. This recipe lends itself to all varieties of summer squash and any berry...this batch was filled with black raspberries and over-sized sunburst squash that got away from us. What a wonderful way to get your child to eat their vegetables, even for breakfast!1 1/2 cups grated zucchini
1/2 cup oil
1/2 cup maple syrup
2 eggs, beaten
1 teaspoon vanilla
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
zest of one lemon
1 1/2 cups fresh berries
Preheat oven to 375 degrees. Mix wet and dry ingredients separately and then combine. Add berries last and gently stir until incorporated evenly into the batter. Fill greased muffin tins 3/4 of the way to the top. Bake until golden and a toothpick slides out clean...25 minutes. I like to double this recipe and make 1/2 of the batter into muffins and the other half into a bread loaf for the freezer. Hope you enjoy!
Sunburst squash? Is that yellow or green? Those muffins sound yummy, can't wait to give them a try.
ReplyDeleteWe've always called this variety of squash "Sunburst"...they might have another name, too. They are in the pattypan family and are green and bright yellow.
ReplyDeleteCheck out this link for photos and seeds: http://www.swallowtailgardenseeds.com/veggies/summer.html
ReplyDeleteWhat an inspiring recipe! We don't have a garden (unless the tiny re-seeded herb garden counts), but we've used these squash in "baby" form and they are delicious steamed. Glad to know they can be substituted for zucchini in baked recipes as well.
Yeah for whole grain flour and maple syrup. Making them in the morning for my little one. And me.
ReplyDeleteLooks like a great recipe. Can you please clarify how much maple syrup is called for? Thanks!
ReplyDeleteI will be making these today! Yum, thanks!
ReplyDeletewhoops! 1/2 CUP of syrup! sorry about that!
ReplyDeleteSo funny...looking to find a good muffin recipe for my blueberry and zucchini abundance and I am directed to you, in my own backyard. Thanks!
ReplyDelete-heather, trumansburg.
I was in desperate need of some zucchini recipes and was thrilled when a friend shared your blog—and this recipe with me. I actually just posted about it over on my blog. Thanks so much for sharing!
ReplyDeletehttp://julietries.blogspot.com/2009/08/lemon-zucchini-berry-muffins.html
I tried your recipe today. Its great! Thanks for sharing.
ReplyDeleteLooks good! I have all of the ingredients to make them too; thanks for sharing the recipe : )
ReplyDeleteThe recipe won't print out on my computer? Do I have to sign in or something?
ReplyDeletesounds like lots of muffins are being baked! yay!
ReplyDeleteanonymous- printing from a blog post is often a waste of paper... too much unnecessary stuff printed, too. Try cutting and pasting it to word or something like that before printing. good luck!
We tried it with raspberries this morning and it was delicious!!
ReplyDeleteThank you!
Well, once again you have emboldened the bashful harvest baker with an irresistible recipe. Usually she doesn't come out until after the Alaska salmon season, but these are in the oven right now (muffins AND bread)!
ReplyDeletePerhaps I will resurrect the creative writer personality as well, so I can post the results tomorrow.
Thanks again!
Over-abundance of zucchini and blueberries this summer in SW Arkansas. My kids love blueberry muffins, but I wanted to try a blueberry-zucchini one, and found this recipe with lots of good comments!! We are going to make these this afternoon. So excited!! One year we did zucchini jam. I have the recipe. So good! We also like zucchini chocolate cake. Well, my kids don't know it has zucchini in it, and they all say they love it! LOL!!!
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