2 to 2 1/2 cups shredded zucchini (depending on size of the squash at hand)
1/3 cup water
1 cup white flour
1 cup whole wheat flour
3/4 cups oat bran or wheat bran
1 cup granulated vegan sweetener of choice
3/4 cup raisins or chopped nuts
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon each cinnamon, cardamom, nutmeg
1/2 teaspoon ground cloves
1 teaspoon vanilla
1/3 cup applesauce
3 Ener-G "eggs", beaten well
Preheat oven to 350 degrees F (175 degrees C). On the stove, heat the water. When it begins to simmer, turn off, add raisins or nuts. Let sit for a couple of minutes, then add zucchini.
In a separate bowl, mix flour, sweetener, baking soda, salt, and spices. In another bowl, whip up the Ener-G eggs with a whisk, add applesauce and vanilla extract. Add in the zucchini mixture.
Stir the wet mixture into the flour mixture, using as few strokes as possible, then spoon into prepared muffin cups. The recipe makes about 18 muffins. Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.