Categories: Quick Breads & Muffins

Ingredients

• 3 eggs, lightly beaten
• 1/2 cup vegetable oil
• 1/2 cup applesauce, unsweetened
• 3 teaspoons vanilla extract
• 1 cup white sugar
• 1/2 cup sucanat
• 2 cups shredded zucchini
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda, rounded
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 pint fresh blueberries
• 1/2 cup crushed pineapple, optional
• optional topping
• 1/3 cup flour
• 1/3 cup course ground oatmeal
• 1/2 teaspoon each grnd. cinnamon & nutmeg
• 1/4 cup butter
• 1/3 cup brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (or one big pan, or muffin tin. Will have to adjust time for the pan you choose.)

2. In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and spices. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

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