Blueberry Zucchini Muffins

From our friend Mrs. Green! She makes it as a quick bread and even suggests adding chopped walnuts or raisins if you want.

3 eggs

1/2 c. oil

1/2 c. applesauce

2 t. vanilla

1 1/2 c. brown sugar

3 c. whole wheat pastry flour or white whole wheat flour

2 c. shredded zucchini

1 t. baking soda

1 t. baking powder

3 t. cinnamon

2 c. blueberries

Combine dry ingredients together. Add eggs, oil, and applesauce and mix thoroughly. Mix in shredded zucchini. Fold in blueberries (and walnuts or any other extra ingredients you would like). Line muffin pans with paper liners and fill cups 3/4 full. (Or pour batter into two lightly greased loaf pans.) Bake at 350°F for 25 minutes (for muffins) or 35 minutes (for loaves), until muffin tops spring back when touched or a knife/toothpick inserted in the center of the loaf comes out clean.