Zucchini Nut Muffins
Serves: ~12
Difficulty: Easy
Prep time: 10 minutes
Cook time: 30 minutes

This healthy twist on zucchini bread makes for a sweet treat. Grab and go in the morning to keep you satisfied ‘til lunch!

1 cup whole wheat flour
1 cup unbleached white flour
1/4 tsp salt
2 tsp baking powder
1/2 cup currants or coarsley chopped dried cherries
1 1/2 cups grated zucchini
1/2 cup chopped walnuts
1 tsp ground cinnamon
3/4 cup vanilla soymilk (or almond or rice)
1 tbsp apple cider vinegar
1/4 cup oil
1/3 cup maple syrup
1/2 cup apple sauce

Preheat oven to 375. Mix first eight ingredients together in a medium mixing bowl. Combine soymilk and vinegar, and let sit for 5 minutes. Add the oil, apple sauce, and maple syrup to the soymilk/vinegar mixture and mix well. Combine with dry ingredients and stir until batter is smooth. Lightly oil a 12-section muffin tin. Spoon the batter into the muffin sections and bake for 30 minutes until golden brown. Remove and allow to cool.

Notes:
Substitute different types of nuts and dried berries to suit your needs/tastes.
Tastes great with vegan margarine and jam.
No zucchini? Grated carrots might be a good change!