Blackberry Zucchini Muffins


  • 2 large eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups zucchini
  • 1 1/2 cup blackberries or blueberries


  1. Grease 2 muffin tins.
  2. Preheat oven to 350 degrees.
  3. Beat eggs, sugar, oil, vanilla, and milk together in a large bowl.
  4. In a separate bowl combine flour, salt, baking powder, and baking soda.
  5. Add dry ingredients to wet ingredients and blend well.
  6. Gently Stir in zucchini and blackberries until just combined.
  7. Pour batter into prepared pans.
  8. Bake for 22-25 minutes.


  1. For a healthier version, replace 1/2 cup of oil with 1/2 cup of applesauce


Cinnamon sugar zucchini coffee cake

Cinnamon Sugar Zucchini Coffee Cake



for the cake

  • 1 1/3 cups brown sugar
  • 1/3 cup oil (I used olive oil but Canola oil works too)
  • 1 egg
  • 1 cup buttermilk (you can sub milk + vinegar, even almond milk!)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt (I just eyeballed a little pinch)
  • 2 1/2 cups all purpose flour
  • 1 1/2 cups grated zucchini
  • 1 tablespoon orange zest

for the topping

  • 1 cup sugar
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons butter



  1. Preheat the oven to 325 degrees.
  2. Press or drain the excess moisture out of the zucchini shreds. Mix the cake ingredients in order given.
  3. Combine the topping ingredients with your fingers or in a food processor to make a crumbly topping. Pour half of the batter into a greased 9×13 cake pan. Cover with half of the crumbs. Repeat with the remaining batter and topping.
  4. Bake for 45 minutes. The top will be crunchy and textured and the cake will bounce back when you gently press it. And then it will be gone fast.



Kale, Egg and Cheese Scramble



  • 6 eggs
  • ½ cup milk
  • ½ cup red bell pepper, chopped (can substitute with tomatoes)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ cup yellow onion, diced
  • 1 heaping cup kale, destemmed and coarsely chopped
  • ½ cup shredded cheddar cheese (or your favorite melting cheese)
  • salt and pepper, to taste


  1. In a medium bowl, whisk the eggs and milk until well beaten. Stir in the peppers; set aside.
  2. Heat oil in a medium nonstick skillet over medium heat. Add the garlic and diced onion. Cook for one minute. Add the kale to the pan, toss and cook for a few minutes until the kale starts to wilt. Pour egg mixture into skillet and scramble until the eggs begin to set. Stir in the shredded cheddar cheese and cook until the eggs are fully cooked. Sprinkle with salt and pepper, to taste. Serve immediately.