Zucchini Lemon Blueberry Muffins – Gluten-Free, Refined Sugar-Free and delicious!

We have excitedly harvested quite a few zucchinis this Summer already and have enjoyed spiralized zucchini pasta, sautéed zucchini and a couple yummy soups, but I was inspired by a friend who was baking with her zucchinis today and thought I might make up my own muffin recipe. (She actually sent me a delicious looking recipe to try, but then I felt like being creative.) I’m quite pleased with how they taste and Jeremiah is currently asking me for seconds, so I think they’re a hit!

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Zucchini Lemon Blueberry Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Healthy and Delicious.


-1 large zucchini

-2 T lemon rind

-1 T lemon juice

-2 T honey

-3/4 cup coconut sugar

-1 egg

-1/3 cup butter

-2 t baking powder

-pinch of salt

-1.5 cups blended oats

-1 t vanilla

-1 cup blueberries


  1. Preheat oven to 350F.
  2. Grate zucchini into bowl.
  3. Grate lemon rind and add.
  4. Squeeze lemon juice into mixture.
  5. Add sugar, honey and egg.
  6. Melt butter and add to mixture. Stir.
  7. Blend oats (I used my magic bullet) and add baking powder and salt to “flour”.
  8. Mix dry ingredients into bowl and add vanilla. Stir.
  9. Mix in blueberries and then spoon mixture into muffin tin.
  10. Bake 20-25 mins.
  11. Serve with butter and enjoy!

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