This recipe is awesome. If you don't have the ingredients, equivalents should be fine. Its from Babycakes by Erin McKenna. Babycakes is a vegan, mostly gluten-free, sugar free cupcake store in New York city. This recipe uses spelt flour which is not gluten free, and if you don't have spelt, whole wheat worked for me (I have used spelt as well, both were perfect). I think that the secret to this recipe is the ground flax seed, which you can get at Loblaws. Its commonly used as an egg replacer in baking, but is good to slip in to just about anything baked and oatmeal etc.
Ingredients:
2 c whole spelt flour
1/2 c flax meal
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tbs ground ginger
1/2 c coconut oil
3/4 c agave nectar
3/4 c soy milk (recipe calls for rice milk, I have always used soy)
1 tbs vanilla
2 cups shredded zucchini (I have shredded it different ways, the smaller the shreds the easier it disappears into the batter when baked)
Preheat over to 325 degrees. Line 12 muffin tins with paper liners.
In a medium bowl, whisk the dry ingredients together. Add the wet (except the zucchini) and stir until smooth. Fold in the zucchini with a spatula.
Pour 1/3 cup batter into each muffin cup. The first time I made these I sprinkled walnut pieces on top, which was nice. Bake in the center rack for 22 minutes, rotating pan 180 degrees after 15 minutes.
Let the muffins stand in tin for 15 minutes then transfer to a wire cooling rack to cool completely. Store at room temperature.
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