1medium zucchini (about 1 pound), shredded and squeezed of liquid
¾cup light or dark brown sugar
1large egg, lightly beaten
¾cup unbleached, all-purpose flour
¼teaspoon baking soda
¼teaspoon baking powder
1teaspoon ground cinnamon
¼teaspoon ground cloves
¼teaspoon ground nutmeg
¼teaspoon ground ginger
½teaspoon table salt
⅓cup vegetable oil
¾teaspoon pure vanilla extract
½cup toasted, chopped walnuts
350 Calories (49% from fat) • carb. 42g • pro. 5g • fat 20g • sat. fat 3g • chol. 35mg • sod. 290mg • calc. 101mg • fiber 2g
Preheat Cuisinart Toaster or Brick Oven to 375°F. Lightly coat a 6 regular muffin pan with non-stick cooking spray; reserve.
In a large bowl, mix the zucchini, brown sugar and egg to combine. Add the remaining ingredients and mix to just combine. Spoon evenly into prepared muffin cups.
Bake in the preheated oven for about 25 minutes, or until a cake tester inserted comes out clean.