Be Creative with your Produce!....Vegan Zucchini Muffins

I went to my local grocer and they had such an amazing deal on zucchini....I bought 7 beautiful zucchinis for only $1.50.  I mean really?  Who would turn that down?  They sat in my fridge for a day, until I thought....Zucchini Muffins!!!

Zucchinis are so mild in taste that they make a perfect component for a muffin.  They also contain a lot of water so they great to replace eggs or even applesauce. 

If mentioned that I am not a huge baker because you need to be so precise with your measurements.  But my vegan muffin creation wasn't as daunting as it was when baking bread.

So lets get our booties in the kitchen and start baking!

Vegan Zucchini Muffins

Ingredients
3.5 c grated zucchinis (about 3 good sized zucchini grated with cheese grater)
3 c flour or whole wheat flour
1 tsp salt
1 tsp baking soda
3/4 tsp baking powder
2 tsp cinnamin
2 c brown or white sugar
3/4 c evoo (can use oil of choice but I always use evoo)
1/4 c almond milk
2 tsp vanilla

Directions:
Preheat oven to 350.  Lightly grease muffin pan with evoo (or vegan butter).  In a bowl mix together the dry ingredients.  In another bowl mix together all the wet ingredients (not including the grated zucchini).  Combine the two and stir until completely mixed.  Take half your zucchini and mix in and then fold in the remaining.  Spoon into muffin tins about 3/4 full.  Bake for about 30 min or a bit more.  To check when done, do the toothpick trick.  When toothpick comes out clean, you are ready to go!  Take out and let cool.