July Recipe Challenge* - Summer Squash &/or Zucchini!

[Laurian]

1. This has replaced all of my previous zucchini bread recipes.

Moist and wonderful! I've baked this as loaves and muffins. Both freeze very well.
Pictures at the link below:

http://www.alaskafromscratch.com/2012/07/11/blueberry-zucchini-muffins/

Blueberry Zucchini Muffins
Yield: About 18 muffins

Adapted from Allrecipes

Ingredients

3 eggs
1c canola oil (or half applesauce, half oil)
3t vanilla
2c sugar
2c zucchini, grated
1t lemon zest
3c flour
1t salt
1t baking powder
1/4t baking soda
1t cinnamon
2c fresh blueberries
For Crumble Topping:
1/3c flour
1/3c sugar
1/4c butter, softened
dash of salt
Instructions

Preheat oven to 350. Grease two standard muffin tins.
In a mixing bowl, beat together the eggs, oil, vanilla, sugar, zucchini, and lemon zest until well combined. Mix in dry ingredients until incorporated. Fold in blueberries. Scoop into prepared muffin tins (I used a 1/4 measuring cup for this and filled the cups almost completely full to get the oversized muffin effect).
In another smaller bowl, mix flour, sugar, salt, and softened butter together using your fingers or a pastry blender until it is crumbly. Sprinkle evenly over the tops of each muffin.
Bake 25-30 minutes or until muffins are golden and cooked through. Enjoy warm or at room temperature.