I've been unable to find a good zucchini bread/muffin recipe. And considering there's a cute lunch place that I frequent that has excellent zucchini muffins.... Well, I feel like they're taunting me with their deliciousness that I'm unable to duplicate. Ugh!
A recipe for Healthy Zucchini Muffins popped up on Gimme Some Oven recently - and I love that blog! I decided I needed to try these, ASAP.
I made a few changes to the recipe.... With only maple syrup to sweeten the muffins, I knew that just wouldn't be enough sweet for my taste buds. So, I subbed some sugar for the syrup. Instead of an egg, I used egg substitute and instead of nasty coconut oil, canola. I also squeezed the liquid from the zucchini - having not done that in a previous attempt with another recipe, I knew I should.
These turned out fluffly and yummy! They're still not very sweet, even with the sugar. I may add a tiny bit more next time. And they freeze very well. This is a keeper!