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Blucchini Muffins from ZestuousBlueberry Zucchini mini muffins made with Greek yogurt.

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.

She’s been able to explore asparagus with my Limoncello Asparagus Spears, and recently she tried spinach for the first time through my Zestuous Spinach Cups.

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.

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Blucchini Muffins


  • 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.

Nutrition information is automatically calculated, so should only be used as an approximation.

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Blucchini Muffins from Zestuous

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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  1. YUM! Just pinned it to Pinterest. I make zucchini bread a couple times a year, but I never think of incorporating it into other baked goods. Thanks!

  2. I’ve been wanting to bake with zucchini for a while, and this seems like a great recipe I can handle….just one question – how thin/small do you chop the zucchini?!?!

    Thanks for sharing!

    1. I ran it through the food processor, so it was very fine…but the blueberries are larger, so if you don’t have a food processor, just mince it as best you can.