1cupgrated zucchini, packed and squeezed very dry(about 1 medium zucchini; grate, squeeze dry, then measure out 1 cup)
1/2cupmilk(dairy or nondairy)
1/4cupbutter(melted and cooled slightly)
1 1/2cupwhole wheat flour
1cupfresh or frozen blueberries
Preheat the oven to 400 degrees F and grease a standard muffin tin well with nonstick spray.
Add the mashed banana, grated zucchini, milk, butter, eggs, and vanilla extract to a medium bowl. Stir gently with a spatula.
Add the flour, sugar, baking powder, and cinnamon. Stir gently to combine.
Stir in the blueberries gently.
Divide the batter among the prepared muffin tin. You'll use about a heaping 1/4 cup in each muffin cup.
Bake for 22-28 minutes or until a cake tester inserted into the center comes out cleanly and the muffins are golden brown around the edges. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely, running a knife around the edges to loosen if needed.
Serve at room temperature, warmed slightly, or chilled.
Store in an airtight container in the fridge for up to 3 days or in the freezer in a zip top freezer bag for up to 3 months.
Squeeze the zucchini really well to ensure that the batter isn't too wet. You can even squeeze it with a towel after you get most of the moisture out if you want.
Gluten-free: Use cup for cup gluten-free flour blend.
Dairy-free: Use nondairy milk and melted coconut oil instead of butter.
Egg-Free: Omit the eggs, add an additional 1/4 cup milk and add 1/4 teaspoon baking soda.
Use very ripe bananas with brown spots for the best flavor.
Use fresh or frozen blueberries. Fold them in gently to the batter.
If your family prefers chocolate you can substitute 1/2 cup chocolate chips for the blueberries!
If you prefer sweeter baked goods, consider using 1/3 cup brown sugar or topping with a drizzle of honey.