Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups white sugar
• 0.25 cups brown sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoons salt
• 0.5 cups olive oil
• 0.25 cups milk
• 1 large egg
• 1.5 teaspoons vanilla extract
• 1 cup shredded zucchini
• 0.5 cups fresh blueberries
• 0.5 cups chopped pecans

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl.
3. 3 Whisk olive oil, milk, egg, and vanilla together in a separate bowl until smooth; stir into flour mixture until batter is just moistened.
4. 4 Fold in zucchini, blueberries, and pecans until incorporated.
5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool on a wire rack.

Nutrition per serving