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Zucchini & Blackberry Muffins

Zucchini Blackberry Muffins


  • Makes 1 dozen muffins
  •  Wet:
    • 1 egg, beaten
    • ½ cup vegetable oil
    • ¼ cup milk
    • 1 tsp vanilla extract
  • Dry:
    • 1 ½ cups flour
    • ¾ cup brown sugar
    • 1 tsp baking soda
    • ½ tsp kosher salt
  • 1 cup microplaned (very finely shredded) zucchini
  • ½ cup chopped California Giant blackberries


  • Preheat oven to 350 degrees and line muffin pan with liners
  • Whisk together wet ingredients until well combined
  • Stir together dry ingredients until well combined
  • Stir wet and dry ingredients together until just moistened. Stir in zucchini and California Giant blackberries. 
  • Fill muffin liners ¾ of the way
  • Bake for 20-25 minutes or until the tops bounce back and are golden brown.
  • Let cool for at least 10 minutes and then remove.
prep time
total time
CALORIESper serving
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Zucchini Blackberry Muffins
25 minutes
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