Blueberry Zucchini Muffins/Bread

Is your garden producing obscene amounts of squash like mine is?  I am always looking for new ways to use it.  This is a fantastic recipe.  I love the addition of blueberries to this summertime favorite.  This recipe makes a lot (12 muffins and 4 mini loaves).  So freeze what you don't eat for an easy breakfast on a busy morning or share with a few neighbors. You'll be their new best friend!

3 Eggs
1/2 C. Oil
1/2 C. Applesauce
1 C. Sugar
1 C. Brown Sugar
3 C. Zucchini, grated
3 C. Flour (you can use 1/2 wheat flour)
1 tsp. Salt
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1 T. Cinnamon
1 1/2 C. Blueberries (thawed if frozen)

Preheat oven to 350 dregrees.  In a large mixing bowl combine eggs, oil, applesauce, vanilla and sugars.  Mix well then add zucchini.  Add all dry ingredients and mix thoroughly then fold in blueberries.  Grease pans well then fill each 2/3 full.  Mix together struesel topping by mixing 1/2 C. Flour, 1/2 C. Brown Sugar, 1 tsp. Cinnamon and 1/4 C Butter with a pastry blender.  Sprinkle 1 T. of topping over each muffin then divide the rest among the mini loaf pans.  Bake muffins 25 minutes and mini loaves 45-50 minutes.