Delectable Zucchini Muffins: A Flavorful Alternative to Meat

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
2. In a large mixing bowl, combine the grated zucchini, whole wheat flour, unsweetened applesauce, olive oil, almond milk, flax eggs, and maple syrup or agave nectar. Mix until well combined.
3. Add the baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and ground black pepper to the bowl. Stir until the dry ingredients are fully incorporated into the batter.
4. If desired, fold in any optional add-ins such as chopped nuts, raisins, or vegan chocolate chips.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information (per serving – 1 muffin):