Refined sugar free. Not gluten free. Very yummy. Next time I might add some oats or nuts. Turned out well for a first try.
3 cups finely grated zucchini (@2 whole)
2 beaten eggs
2 teaspoons vanilla
1 cup olive oil (light or mild tasting)
2/3 cup real maple syrup
1/3 cup raw honey, softened
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 Preheat the oven to 350 degrees. In a mixing bowl, combine the zucchini, eggs, vanilla, olive oil, maple syrup, and honey. Stir gently until mixed; set aside.
2 In a large mixing bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Stir to combine and make a well in the middle. Pour the wet mixture from step one into the well and stir just a few times until barely combined. Overmixing makes the muffins tough and hard, so I try to limit myself to 15 big around-the-bowl stirs.
3 Pour the batter in a muffin tin lined with parchment cups. Makes 12 muffins. Fill batter to top. Bake for 20 minutes or until the muffins are golden brown and the tops spring back when you press on them.
Recipe courtesy of Pinch of Yum