Healthy Zucchini Muffins

These whole wheat muffins are full of zucchini-a great way to sneak in vegetables into everyone's diet. Serve them for breakfast, brunch or as bread with dinner.

Ingredients:

• 4 eggs or 1 cup refrigerated or frozen egg product, thawed
• 4 cups shredded zucchini
• 1/4 cup canola oil
• 1 cup unsweetened applesauce
• 1 1/4 teaspoons vanilla
• 3 cups whole wheat flour
• 1 3/4 cups Splenda
• 1 tablespoon ground cinnamon
• 2 1/2 teaspoons baking soda
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/3 cups chopped nuts

Directions:

Preheat oven to 350 degrees. Lightly coat 2 1/2-inch muffin cups with nonstick cooking spray and set aside. In a large bowl combine eggs, zucchini, oil, applesauce, and vanilla; mix well. Add flour, Splenda, cinnamon, baking soda, baking powder, and salt; stir to combine. Stir in nuts. Fill muffin pans 2/3 full. Bake 20 minutes. Makes approx 30 muffins.

Number of Servings: Makes approx 30 muffins

Notes from the Cook: These muffins are very moist. The batter is not as stiff as regular muffin batter. The batter will be runnier, but not too much. You might need to add a little more flour depending on how wet your zucchini is.