Blueberry Zucchini Muffins

Zucchini.

The vegetable that grows an inch every time you turn your back on it.

It’s really not my favorite vegetable.

However, this recipe has me reconsidering my favorites list.

I found a recipe for Blueberry Zucchini Bread on Allrecipes and it had an almost 5-star rating out of approximately 1,600 reviews.

Holy smokes! That must be a good recipe.

Or is it?

Even with amazing online reviews, will it pass muster with my critical family?

Chief critics include: the 5-year-old picky, doesn’t eat anything weird eater and the 69-year-old, life-long zucchini hater.

Tough crowd.
Well, I didn’t tell either of my chief critics that this muffin recipe included 2 cups of zucchini.

And guess what?

They didn’t ask. They didn’t even mention those green flakes.

You know what they did ask for?

Seconds.

I’d say this definitely makes it a 5-star recipe! Seriously, this recipe is a crowd-pleaser. I happily ate more than one. If you have zucchini growing in your garden, you have to try it!

Here’s the recipe again: Blueberry Zucchini (Muffins) Bread

Three additions I made to the recipe:
1. I added additional blueberries. The more the merrier, I say.
2. I topped the muffins with a vanilla-orange glaze made with powdered sugar, orange juice and vanilla.
3. Instead of baking the batter in loaf pans, I baked it in large muffin tins. If you do this, it does take less time to bake than the recipe calls for.

If you enjoy carbs as much as I do, these posts might make you want to lick your screen:

Zucchini Cornbread

Pane Bianco with Basil, Sausage & Sun-Dried Tomatoes

Whiskey Cake

Would I Make It Again?: Cheese Tea

Fresh Raspberry Margaritas

Homemade Girl Scout Cookie Thin Mint Ice Cream