By Christie Vanover | Published May 5, 2012 | Last Updated December 28, 2022
Recently, a coworker told me that she has never eaten a zucchini. I’ve been trying to introduce her to new vegetables because she’s grown up only appreciating green beans, corn and potatoes.
When I asked her about zucchini, she said she was turned off by it because it started with a Z. What? Great things start with a Z – hint, hint – ZESTUOUS!
So instead of making traditional zucchini bread for her, I added blueberries to the mix, so that the Z disappeared. She can now call it BLUcchini bread.
You can bake this as a loaf, regular muffins or mini muffins, just as you would traditional zucchini bread.
- 1 stick butter softened
- ½ cup brown sugar
- 2 eggs
- 6 ozs. Greek yogurt
- 1 tsp. vanilla
- 200 grams 1 ½ cups flour
- 1 tsp. baking soda
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ground cloves
- ¼ tsp. cardamom optional
- ¼ tsp. coriander optional
- 1 cup chopped zucchini about 1 zucchini
- ½ cup blueberries
- ¼ cup white sugar
- Cream together the brown sugar and butter. Add the eggs, yogurt and vanilla and mix until smooth. Combine the flour, baking soda and spices and slowly mix into the butter mixture.
- Fold in the zucchini and blueberries.
- Scoop into mini muffin cups and sprinkle with white sugar.
- Bake in a 375-degree oven for 12 minutes.
This estimate was created using an online nutrition calculator