Mini Zucchini Muffins

I still had a few zucchini left in my garden, but I think as the summer winds down, so does my zucchini crop. It was a good showing for a first-time gardener. I decided to take the final fruits of my labor and make zucchini muffins. These mini muffins are so delicious, you might have a problem eating just one!



Mini Zucchini Muffins
Makes 36

3 medium zucchini
2 servings egg substitute
1 cup packed brown sugar
1/2 cup canola oil
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp table salt

Preheat oven to 325F. Spray 36 mini muffin cups with nonstick cooking spray. Grate the zucchini. Place on paper towel and squeeze out some of the excess moisture. Measure 1 1/2 cups grated zucchini.

Combine the egg substitute, oil, brown sugar, grated zucchini and vanilla in a large bowl.
Combine the flour, cinnamon, nutmeg, baking powder, baking soda and salt in a medium bowl. Mix well. Add the flour mixture to the zucchini mixture and mix until combined.

Divide the batter among the prepared mini muffin cups, filling to the top of the cups. Bake until a toothpick inserted in the muffins comes out clean, about 20 minutes, turning halfway through baking. Cool before serving.

(Each mini muffin is 2 pts.)