Zucchini & Blackberry Muffins

Ingredients:

• Makes 1 dozen muffins
•  Wet:
  • 1 egg, beaten
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 tsp vanilla extract
• Dry:
  • 1 ½ cups flour
  • ¾ cup brown sugar
  • 1 tsp baking soda
  • ½ tsp kosher salt
• 1 cup microplaned (very finely shredded) zucchini
• ½ cup chopped California Giant blackberries

Instructions:

• Preheat oven to 350 degrees and line muffin pan with liners
• Whisk together wet ingredients until well combined
• Stir together dry ingredients until well combined
• Stir wet and dry ingredients together until just moistened. Stir in zucchini and California Giant blackberries. 
• Fill muffin liners ¾ of the way
• Bake for 20-25 minutes or until the tops bounce back and are golden brown.
• Let cool for at least 10 minutes and then remove.