With fresh strawberries and zucchini popping up in gardens or farmer’s markets all over, you might as well make some tasty treats! This recipe is perfect for muffins or bread!
One thing about summer that is SO rough for me is the heat in the kitchen. I love to bake and, even with the air on, in the summer my kitchen turns into a sauna. Today, I decided I wanted muffins and I didn’t care how much I had to sweat to get them!
We’re heading off for vacation next week, so I’m determined to leave a spotless, empty fridge. I planned on making banana muffins, but the zucchini and strawberries called my name. I love zucchini bread that is sweetened up with a berry or banana.
One tip when you’re baking with zucchini: make sure you shred it, then allow for some of the liquid to be strained. Otherwise you’ll have quite a bit of extra liquid in your baked good–aka, soggy muffins. I found a super handy little red strainer at the Dollar Tree that is always by my sink. It’s perfect for beans, fruit or any small straining needs. After shredding the zucchini, I press it in the strainer with a spoon and all of the excess liquid is removed.
If you don’t have strawberries on hand, blueberries would be fantastic too–or chocolate chips and double the zucchini. The world is your oyster when it comes to baking–be creative!
- 3 Cups Flour
- 1 Tablespoon ground flax
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3 eggs
- 1 cup sugar
- 1/2 cup coconut oil , melted
- 1 teaspoon vanilla
- 1/2 cup unsweetened applesauce
- 1 banana , mashed
- 1/2 cup vanilla Greek yogurt
- 1 cup zucchini , shredded and strained
- 1 cup finely chopped strawberries or mashed
- Cinnamon Sugar to sprinkle on top
-
Preheat oven to 350º. Add liners to a muffin tin, or spray with Pam.
-
In a medium bowl, mix dry ingredients: flour, flax, cinnamon, baking soda, salt and baking powder and set aside.
-
In a mixer bowl, add sugar and coconut oil. Mix until creamy. Add eggs one at a time.
-
Slowly add vanilla, banana, yogurt and applesauce. Mix on medium speed until smooth.
-
Now add dry ingredients, mixing only until incorporated.
-
Fold in zucchini and strawberries.
-
Spoon into muffin tins, filling only 3/4 full. Sprinkle with cinnamon-sugar.
-
Bake 18-20 minutes, or until golden brown.
-
Allow to cool on a cooling rack.
Substitute blueberries, blackberries or extra banana.
After baking, be sure to place on a cooling rack, then store in an air tight container. They’re freezer friendly too! Although these are still baked, I love that they’re “healthified” with Greek yogurt and flax. The ground flax is completely optional, but I love to add it to baked goods to add extra fiber in our diets. It’s easily found on Amazon or in bulk sections at grocery stores! I love bulk bins at Fresh Thyme–they save SO much money, especially the spices!
How is your garden growing this year? Do you have an abundance of fresh produce popping up?
Disclaimer: This post contains affiliate links that help support this blog.
Now is zucchini time, isn’t it! I love zucchini bread so I should try these. They sound yummy!
Interesting twist to add the strawberries; never would have thought of that. I might try this with raspberries.
I love zucchini bread and never would have thought to add strawberries to the mixture. I will definitely need to try this recipe out, thank you!
I am partial to chocolate with my zucchini {because, balance} but these sound fantastic! I’m sure my kiddos would love them — will give them a shot 🙂 Love all your recipes, girl!
YES, I love zucchini chip bread. SO yum!
These look amazingly delicious! And, healthy to boot. Thanks for sharing.
Bree recently posted…Want a healthy marriage? Treat it like a business.
Two great flavors of summer that I would not have paired together before reading your post. I love strawberries, and I love zucchini bread. Why not put them together in a muffin?
Erin Klema | The Epicurean Traveler recently posted…Where Door County Foodies Eat & Drink
This is a great way to use up zucchini. These muffins look tasty!
Yummy! I need to try this! We are
Swimming in zucchini and tomatoes right now. Our garden is a super producer this year.
I’m so jealous! We are BARELY getting anything from our container garden. I’m glad we have the farmer’s market! You should try my lasagna zucchini boats–those are perfect to freeze too!
Amazing recipe. So love it. Thanks for sharing this. A must try for me!
Ron@ApartmentsInMichigan recently posted…9 Effective Tips To Become A Good Apartment Neighbor