:: pantry raid - blueberry zucchini bread ::

i actually have a recipe for this one!

blueberry-zucchini bread (muffins)

INGREDIENTS FOR MUFFINS:
3 eggs, lightly beaten
1/2 cup vegetable (or canola) oil
1/2 cup applesauce
3 teaspoons vanilla extract (i like to have a heavy hand with this)
1 3/4 cups white sugar (original recipe calls for 2 1/4 cups, but it was too sweet for me with the applesauce)
2 cups shredded zucchini (i leave the peel on)
1 1/2 cups all purpose white flour
1 1/2 cups whole wheat flour
1 teaspoon salt (i use kosher salt)
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon (heavy handed)
1 1/2 pints fresh blueberries

preheat oven to 350 degrees. place muffin cups in muffin pan.

in large bowl, beat together the eggs, oil, applesauce and sugar. fold in the zucchini. beat in the flour, salt, baking powder, baking soda and cinnamon. gently fold in the blueberries. transfer to the prepared muffin cups. (or use a pyrex baking dish - ungreased.)

CRUMB TOPPING: combine 1/4 cup wheat flour, 1/4 cup white or brown sugar and 1/4 stick of softened butter. mush together with a fork or spoon. add more dried stuff if too buttery, more butter if too floury. should be just mushy enough to crumble on top of the muffins or baking dish. can also add some chopped walnuts. (raw sugar can be sprinkled on in place of the crumb topping, too, but i never have that on hand.)

bake until a knife or toothpick inserted into the center comes out clean. i check on them when i can really start smelling the cinnamon and bake a little more if necessary.