Step 1

Preheat your oven to 350°F (175°C). If you are not using muffin liners, grease muffin tins or loaf pans. Mix together flour, baking powder, baking soda, spices and salt in a bowl and set aside.

Step 2

Grate your zucchinis with a box grater or food processor to release excess moisture.

Step 3

Using your hands, squeeze out your zucchini. Then, use a paper towel to squeeze the shredded zucchini of remaining water. This is important, so don’t forget! Pro-Tip: To make your zucchini completely undetectable, you can pureé it at this point in a high-powered blender or food processor.

Step 4

Cream together eggs, applesauce, butter, sugar, and vanilla.

Step 5

Slowly incorporate the dry ingredients into the wet mixture, stirring gently.

Step 6

Gently fold in the grated zucchini and blueberries.

Step 7

Scoop the batter into muffin tins and sprinkle with raw sugar crystals if desired. Bake for 18–22 minutes. (Check for doneness at 18 minutes.) Pro-Tip: To make a loaf of blueberry zucchini bread, pour the batter into prepared bread pans and bake for about 40 minutes. Test with a toothpick—it should come out clean.

Step 8

Allow the muffins to cool for 5 minutes in the pan, then remove to a cooling rack to finish cooling.