Zucchini: Veggie of the week-agave sweetened muffins

This is a tasty, healthy way to add some veggies to your baked goods. Dee-lish!

Gluten Free variation below

Preheat oven to 325 degrees


2 cups spelt flower ( GF, use GF all-purpose flour plus 1tsp xanthum gum)

1/2 cup flax meal

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 Tbsp ground ginger

1/2 cup canola oil

3/4 cup agave nectar

3/4 cup rice milk ( I mistakenly only added 1/4 cup rice milk and they still came out great!)

1 Tbsp vanilla

2 cups shredded zucchini

Mix dry ingredients together in a large bowl. Add oil, agave, vanilla and rice milk and stir batter until smooth. Stir in the zucchini.

Pour 1/3 cup batter into each prepared muffin tin, almost filling it.

Bake for 30-40 minutes. The finished muffins will bounce back slightly when touched and a toothpick inserted will come out clean.

Allow to cool for 15 minutes.

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