I'm taking off for the weekend, but I'll leave you with this recipe, which has kept me busy (and fed) for weeks: Note that I've guessed on many of the ingredients (too lazy/hurried to measure perfectly) and there was no problem. Next week I'll be switching over to pumpkin muffins.
Also note that you can use all-purpose flour, butter/regular cooking oil/whatever you have, and table sugar--and you'll be just fine. But these taste the same (really!) whether you use these or the healthier versions, so you may as well cram in more nutrients. And, yes, this is adapted from this recipe.
Yield: 12 average-sized muffins
Bake time: 20 minutes
Preheat oven to 325.
1-1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1-1/2 teaspoons ground cinnamon
2 eggs or equivalent of a wet egg substitute
1/2 cup olive oil
1/2 cup Turbinado sugar ("sugar in the raw") and/or Splenda
1-1/2 teaspoons vanilla extract
1 cup grated zucchini--more if batter is too dry.
Combine dry ingredients, then wet ingredients + zucchini, then wet and dry batters. If the combination of the two is too dry, add additional zucchini in small (two tablespoons or so at a time) increments.
Bake in well-greased muffin pan for 20 minutes. When they're cool, cut around them with a table knife and gently pry them out.