1 cup plain Greek yogurt (or 2TB yogurt and 1 ripe banana)
1-1.5 TB oil
2 tsp vanilla
1 1/4 cup sugar
2 cups shredded zucchini
3 cups flour (1 cup wheat, 2 cups all purpose)
1 tsp salt
1 tsp baking powder
3/4 tsp baking soda (need more, heaping tsp? For 1 cup yogurt)
2 cups blueberries
Often I felt I needed to add 1/8 cup of milk or water to the batter at the end.
Struessel on top of muffins for added texture and sweetness. A small mixture of butter/oil, brown sugar and oats.
For loaves, she said 350 degrees for 50 minutes, yields 2 loaf pans
For muffins, I gave done 375 degrees for 18 minutes, yields 24 muffins
I don't have a picture because they all get eaten quickly. My son has enjoyed the denser adaptations with the one cup of yogurt. The banana variation was lighter and had a better muffin dome.