squashberry muffins

So, I'm easing into a new diet. A migraine diet, (as found in a chapter in this book, recommended to me by a nutritionist). The idea of this diet is essentially, a bunch of things I can eat without worrying that they will cause a migraine. Yes, it's pretty much an elimination diet (which I have heretofore refused to do), but honeslty, I haven't really felt that way about it. It's a no-worry diet. (Here's a list of some things I am to avoid.) So, I'm learning how to cook new things and eat things I've either never really liked or never even heard of. No red apples- only green? Oh, I guess the green ones can taste good. Oh, and quinoa is amazing. One of my new favorites and is now one of my staples :)
So anyways... along with this, I was looking for a nice recipe for zucchini bread, with none of those migraine ingredients. I found one, and adapted it per my preferences and supplies. Below is my recipe (yes, I am now officially one of those Mormons who shares recipes on their blogs... never thought I would join that prestigious circle). I made two loaves of bread, and 9 mini muffins. I ate most of the muffins relatively immediately, but did pause to take some pictures. oh, and they are delicious.

3 eggs (omega-3 fortified) 1 cup canola oil 2 cups demerara cane sugar (it's this beautiful thing from guyana) 2 cups squash (grated and drained). i used zucchini and a couple of other similarly shaped squashes (yellow and stripey green). dunno their names. 3 tsps vanilla 3 cups wheat flour 1 tsp salt 1 tsp baking soda 3 tsps cinnamon 1 tsp baking powder 2-3 cups fresh blueberries 1 beat eggs till foamy 2 add oil,sugar,zucchini,and vanilla 3 mix lightly 4 sift dry ingredients together and gradually add to egg mixture 5 blend well 6 add blueberries and fold into batter 7 pour into a loaf pan and bake at 350 dgrees for 45 minutes (about 12 minutes for mini muffins) 8 check at 30 minutes to prevent burning