Healthy'ish Blueberry Zucchini Muffins
Who would have thought that sneaking a vegetable into your baking could be so delicious?! Sure, baking isn't "healthy" per say, but it's an easy & delicious snack, and if you're going to eat it anyways, you might as well make it a little bit healthier!
I'm not going to go through a 12 page essay about how this Blueberry Zucchini Muffin / Loaf recipe changed our lives and the whole process of how it came to be.
But I will say, that I am not a cook. I don't create recipes. I hardly even love to be in the kitchen. Heck, before I even settle on trying a recipe I look at the ingredients list and if it's A) too long, or B) has items on there that I can't find at Safeway or Sobey's, I'm out! But this Blueberry Zucchini Bread recipe is so easy and quick, that I actually don't hate making it. Plus, this recipe is definitely a crowd pleaser and my kids absolutely love them (even though they both "hate" zucchini and my youngest also says "I really do not like blueberries!" while he takes a bite).
The original recipe was found online about five years ago and I can't remember the actual source. However, through tips from my mom, sister and other baking tips from recipes, I adapted the original Blueberry Zucchini Bread recipe to make it slightly healthier (for example, rather than a whole cup of oil, you sub in half a cup of apple sauce- thanks mom for that tip!).
I always make a double recipe so that I can freeze most of it and we'll have delicious Blueberry Zucchini Muffins or Bread for a couple of months so that the boys always have a great school snack, or we take some to the ski hill, on day hikes...or really just for nothing in particular.
Keep in mind that baking times are always relative and some oven run hotter than others (my oven runs quite warm, so I always check things 10-15min before the end time. There's nothing worse than spending all that prep time just to have overbaked goods!)