Boo Boo has been my sous chef for several years. I love having her help me in the kitchen. This spring I have been letting her participate in the cooking process more and more. She made these Blueberry Zucchini Muffins all by herself.
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 1/2 c white and 1 1/2 c wheat) 1 t salt 1 t baking powder 1/4 t baking soda 1 T ground cinnamon ( we use a bit less) 1 pint fresh blueberries (frozen work too)
Preheat oven to 350 degrees. Line 28 muffin cups with liners.
In a large bowl, stir together eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in dry ingredients. Gently fold in blueberries. Fill muffins cups 2/3 full.
Bake for 12 - 15 minutes or until a toothpick inserted in the center comes out clean.
These freeze very well for a quick weekday breakfast.