The Uses of Zucchini

Joe LOVES to help me in the kitchen...so...here's a snapshot of how we make Blueberry-Zucchini Muffins....(recipe to follow)

Blueberry-Zucchini bread/muffins
INGREDIENTS
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups white sugar
1/4 cups brown sugar
3 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 tsp. fresh nutmeg
1 pint fresh blueberries

DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly grease 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, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Sprinkle crumb topping (see below) on top.

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.

CRUMB TOPPING
2/3 cup flour,
1/2 cup brown sugar,
1/2 cup white sugar
1 tsp cinnamon,
1/2 cup chopped walnuts
1 stick softened butter-
mix altogether with hand and sprinkle all over the top of the loaves before baking.


BTW - No, this recipe is NOT healthy. I never said it was.