I created these muffins using a zucchini bread recipe as my guide. Double it, and I think you'll have enough for a loaf of bread. Otherwise, they're great as muffins. Also, my earlier post for Nofat Veggies below. I often use zucchini in that and it's delicious. Enjoy zucchini season!
Best wishes.
G

Zucchini Muffins
Yield: 12 @ 180 calories each

1 zucchini - peeled and grated
1 1/3 cups all-purpose white flour
1/3 cup granulated sugar
1 1/2 teaspoons brown sugar
1 1/2 teaspoons baking powder
pinch of salt
pinch of ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup milk
2 tablespoons vegetable oil
1 egg
3/4 teaspoons vanilla
1 teaspoon orange or lemon rind Preheat oven to 350. Spray muffin pan with non-stick spray or line with muffin cups.
Grate zucchini and thoroughly press out excess moisture.
In a large bowl, combine dry ingredients.
In another bowl, combine wet ingredients. Fold in the zucchini.
Add wet ingredients to dry, mixing until just incorporated.
Divide among muffin cups.
Bake for 20 minutes or until lightly browned on top.