Zucchini Blueberry Muffins or Bread

If you love zucchini bread and blueberry muffins this is the treat for you!
Sorry I didn't take an actual picture of these but they didn't turn out so pretty. They taste great but I ran out of liners so they stuck to the muffin pan. The bottoms are all messy.

Ingredients:

Egg substitute for 3 eggs- I used 3 T ground flax seeds mixed with 9 T hot water
1 cup canola oil (next time I may substitute apple sauce to cut out some fat)
3 t vanilla extract
2 1/4 cups sugar
2 cups shredded zucchini
3 cups white whole wheat flour (unbleached whole wheat flour, I use King Arthur brand)
1 t salt
1 t baking powder
1/4 t baking soda
1 T cinnamon
pint of fresh blueberries


Decide whether you want muffins or loaves. Grease pan or use liners. Preheat oven to 350 degrees

In large bowl, prepare your flax eggs or other egg substitute. Whisk well and add in oil, vanilla and sugar. Fold in the shredded zucchini. Using your mixer, beat in the flour, salt, baking powder, baking soda and cinnamon until just incorporated. GENTLY fold in the blueberries.

Bake 30-50 minutes depending on whether you make bread or muffins. You will know they are done when a toothpick inserted in the middle comes out clean.