Zucchini & Blackberry Muffins

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Prep Time25 min

Sneak some veggies into your breakfast with these zucchini & blackberry muffins. This is a quick and easy way to get a serving of fruit and veggies in at the start of your day.

Zucchini & Blackberry Muffins


  • 1 cup microplaned (very finely shredded) zucchini
  • ½ cup chopped California Giant blackberries
  • 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


      • 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.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!