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!