Blueberry and Zucchini Muffins


I usually make this as a loaf but decided to try it as muffins this morning. It was a huge success ! I doubled the recipe and made 24 muffins ... Here is the recipe ... already doubled !!

3 cups zucchini (grated, squeezed and drained)
1 cup brown sugar ( i didn't double the sugar ... )
1/2 cup oil
1 cup greek yogurt
3 tsp vanilla extract (oops I forgot the vanilla today !)
2 eggs
2 & 1/2 cups whole wheat flour
1 cup good white flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cup blueberries
1 cup pecans (chopped)

Mix the zucchini, sugar, oil, yogurt and egg in a bowl. Sift the flour. I don't know why because I know very little about baking, but I've found sifting the flour to be a good idea when I use straight whole wheat. It seems to lighten it somehow. Mix the sifted flour, baking soda, baking powder, salt and cinnamon in a bowl. Pour the wet ingredients into the bowl of dry ingredients. Fold gently. Add the blueberries and pecans. Pour the batter into lined muffin tins. Bake in a preheated 350F / 180C oven until a toothpick pushed into the center comes out clean - these only took 20 minutes this morning, so start with that and see how your oven does ...

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