i’m trying to get veggies into my kid every way i can! i modified this recipe from a similar loaf on allrecipes.com. i’ll give you both the original (in case you’re in the mood for bread) or the modified if you’re feelin’ like trying my delicious muffins…

ingredients:

• 3 eggs, lightly beaten
• 1 cup vegetable oil (i used a flax omega oil instead)
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar (i used 2 cups coconut sugar….lower glycemic index)
• 2 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 pint fresh blueberries (i used 1 pint frozen wild blueberries)

directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (or 2 muffin trays….it’ll make about 18 muffins)
2. 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.
3. Bake 50 minutes in the preheated oven (or 25ish minutes for muffins), 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.