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Strawberry Rhubarb Zucchini Muffins

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Strawberry rhubarb jam gives zucchini muffins a sweeter side in these Strawberry Rhubarb Zucchini Muffins.  These are a family favorite, especially with kids and make a quick snack or addition to your breakfast or brunch. If you have endless zucchini from your garden add these to your list to make.

Strawberry Rhubarb Zucchini Muffins

Zucchini has a permanent home on my counter throughout the summer.

At least three times a week when I walk back to check on my garden a new zucchini appears. Once they start producing, boy do they produce a lot.  I am not complaining because I love zucchini and they are such a versatile vegetable that can be used in so many different recipes from salads, to breads, to side dishes.

This year I decided that it is time to start making new recipes with my zucchini instead of just sautéing them as a side dish or making that same zucchini bread I make year after year.

Strawberry Rhubarb Zucchini Muffins

So far I have made these Strawberry Rhubarb Zucchini Muffins, Greek Yogurt Zucchini Bread and Zucchini Fritters.  Stay tuned for the other two recipes which are coming up soon. I plan to work my way through new zucchini recipes all summer, so hopefully you find some you like and can use with your family.

Strawberry Rhubarb Zucchini Muffins

Today’s Strawberry Rhubarb Zucchini Muffins have quickly become a favorite with my kids.  When I made this recipe I created mini muffins because sometimes the standard muffins are too big for my kids.  I love having little bite sized muffins on hand for a snack or breakfast during the week.  You can also easily freeze half of these muffins for later.  I like to wrap them in plastic wrap and then throw them in a large ziplock freezer bag.

Strawberry Rhubarb Zucchini Muffins

My favorite thing about today’s recipe is the strawberry rhubarb jam.  If you don’t have strawberry rhubarb jam or can’t find it at your local store, you can easily swap out a different jam and change the flavor of the muffin.  The strawberry rhubarb jam adds a sweetness while not being too sweet. It definitely doesn’t overpower the muffins and creates a soft texture.

Aren’t these little guys just so cute!?

Strawberry Rhubarb Zucchini Muffins

Share your creations with me and tag #acedarspoon on Instagram if you make any of my recipes. I love to see what you guys are loving.

Strawberry Rhubarb Zucchini Muffins

Strawberry Rhubarb Zucchini Muffins

Yield: 10
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Strawberry rhubarb jam gives zucchini muffins a sweeter side in these Strawberry Rhubarb Zucchini Muffins. These are a family favorite, especially with kids and make a quick snack or addition to your breakfast or brunch. If you have endless zucchini from your garden add these to your list to make.

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/3 cup rhubarb strawberry jam
  • 1 teaspoon vanilla extract
  • 1 cup zucchini, shredded

Instructions

  1. Preheat an oven to 400°F. Grease either a 10 standard muffin cups or a 16 mini muffin tin with butter or nonstick cooking spray { fill the unused cups one-third full with water to prevent warping}.
  2. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon.
  3. In another medium bowl, whisk together the eggs, vegetable oil, strawberry rhubarb jam, vanilla and zucchini until blended. Slowly add the flour mixture to the egg mixture and stir until it is just moist and smooth {don't over stir}.
  4. Spoon the batter into the muffin tin or mini muffin tip so that each muffin is 3/4 full.
  5. Bake for 15-20 minutes, or until a toothpick is inserted into the center and comes out clean.
  6. Let the muffins cool. Once completely cool remove each muffin from the tin and serve with butter.

Notes

Makes 10 standard sized muffins or 16 mini muffins.

Strawberry Rhubarb Zucchini Muffins

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Yemek Tarifleri

Sunday 26th of July 2015

This different combination of tastes seem produced a lovely result. Thanks for the recipe.

Meghan@CleanEatsFastFeets

Friday 24th of July 2015

I am still waiting for my zucchini to produce. The rain rotted my first few, although I managed to get them tied up and off the ground earlier this week so maybe I'll have some soon. I do have rhubarb in the freezer though waiting for just the right recipe. This might be it.

Julia

Friday 24th of July 2015

Yes we got a ton of rain in my parts of Cleveland too! :( But somehow my zucchini are doing ok...my tomatoes on the other hand, not so great yet. Crossing my fingers for a long run of sun!!

Gwen @SimplyHealthyFamily

Thursday 23rd of July 2015

I made something similar to this for one of my very first posts. I've forgotten about them and need to make them again using your recipe, it looks wonderful!

Julia

Friday 24th of July 2015

They are a great one to go back to time and time again. In fact I have more zucchini so I might be making more this weekend for my kids!

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