Zucchini Oatmeal Muffins (vegan)

Zucchini!  I have lots of it.  I decided to do something sweet with it this time.  Though this recipe hardly made a dent in the already partially parceled monster still sitting in my crisper, its progress.

I decided to make this recipe into muffins but the batter could just as easily go into a bread pan for a nice zucchini loaf.

I usually use eggs in my baked goods but this time I was all out and I ended up glad I was.  I've used flax seed meal as an egg substitute before, but never to this excellent result.  Anyone interested in baking should try it at least once.  To replace one egg in a recipe mix one tablespoon of ground flax seed with three tablespoons of water and let it sit for ten minutes.  After ten minutes the mixture will be set and almost the exact consistency of an egg white.    It works extremely well in recipes with whole wheat flour and oats.  And since I was using the flax seed meal instead of eggs I decided to go 100% vegan for this recipe using vegan margarine instead of butter.  Just replace an equal part butter for the margarine if you'd rather use regular ole' butter. 

Also you might notice in the pictures that my muffins are a tad flat.  I was experimenting a lot with this concoction and I think more baking soda would have helped me out here.  I corrected it in the recipe here.  Though these muffins lacked height they came out springy, sweet, and extremely moist from the zucchini, which naturally holds a lot of water. 


Recipe:
3 tbs.ground/milled flax seed mixed with 9 tbs. water (or 3 eggs)
1. c. fine grated zucchini
1 c. white whole wheat flour (I use King Arthur's brand)
1 c. rolled oats
1/2 c. sugar
1 stick vegan margarine (or butter)
1 tbs. honey
1 tbs. vanilla
Zest from 1 lemon (optional)
2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tsp. salt
2 tsp. baking powder


Method:
1. Mix flax seed meal and water in a small bowl and let sit 10 minutes.
2.Cream margarine and sugar in a large mixing bowl with an electric mixer.
3. Using the smaller side of your grater, grate about a cup of zucchini into the mixture.
4. Add lemon zest, honey, flax seed mixture and vanilla and mix.
5. In a separate bowl mix flour, oats, salt, baking soda and spices.
6. Mix dry and wet ingredients together with the mixer.
7. Place batter into well oiled muffin pan filling each cup about halfway.
8. Bake at 350 degrees for 10-12 minutes.


Assembling the Mess:
1. Let the pan cool.
2. Use a knife to release any stuck muffin edges.
3. Work the muffins out with a spatula.
4. Place daintily on a plate and eat.