Blueberry Zucchini Bread

I LOVED this variation of the typical Zucchini Bread!

3 Eggs, lightly beaten
1 C Vegetable Oil
3 t Vanilla Extract
2 1/4 C White Sugar
2 C Shredded Zucchini
3 C All-Purpose Flour
1 t Salt
1 t Baking Powder
1/4 t Baking Soda
1 T Ground Cinnamon
1 Pint Fresh Blueberries

Preheat Oven to 350 degrees.
Lightly grease and flour 4 mini loaf pans.
In a large bowl, beat together the eggs, oil, vanilla and sugar.
Fold in the zucchini.
Beat in the flour, salt, baking powder, soda & cinnamon.
Gently fold in the blueberries.
Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until toothpick clean.
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

*I recommend that you use mini loaf pans or make muffins. I tried 2 mini loaf pans and 1 regular loaf pan; the regular loaf fell apart when I tried to take it out of the pan, and the center did not cook in the regular loaf pan. This recipe did not work as a regular loaf - mini loaf or muffin only.
*I also substitued half the oil for applesauce as a healthier option...

VERY YUMMY!!!

Zucchini-Chocolate Chip Muffins

I made these for breakfast the next morning.

1 1/2 C All-Purpose Flour
3/4 C Sugar
1 t Baking Soda
1 t Ground Cinnamon
1/2 t Salt
1 Egg, lightly beaten
1/2 C Vegetable Oil
1/4 C Milk
1 T Lemon Juice
1 t Vanilla Extract
1 C Shredded Zucchini (I put more than 1 C in because I had so much Zucchini...)
1/4 C Miniature Semisweet Chocolate Chips
1/4 C Chopped Walnuts (optional of course)

In a bowl, combine flour, sugar, baking soda, cinnamon & salt.
Combine the egg, oil, milk, lemon juice & vanilla; mix well. Stir into dry ingredients just until moistened.
Fold in zucchini, chocolate chips & walnuts.
Fill greased or paper-lined muffin cups 2/3 full.
Bake at 350 degrees for 20 - 25 minutes or until muffins test done.

** These muffins did not rise very much so make sure to fill the cups 2/3 full or you will have tiny little muffins!