Zucchini Muffins

Zucchini Muffins
• 2 zucchini
• 1 cup all-purpose flour
• 1/2 cup wheat flour
• 1/4 cup sugar
• 2 tsp. baking powder
• 1/4 tsp. ground ginger
• 1/2 tsp. sea salt
• 1 1/2 tsp. egg replacer mixed with 2 tbsp. water (or 1 egg)
• 2/3 cups soy milk (or regular milk)
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 2 tsp. vanilla extract

Preheat oven to 400 degrees.

Grease 12 muffin cups or line with paper muffin cups.

Grate zucchini through into a colander in the sink. Squeeze out any excess liquid.
In a large bowl, whisk together both flours, sugar, baking powder, ground ginger and salt. In a second bowl, whisk together milk, oil, egg replacer, zucchini, brown sugar and vanilla until everything is mixed well and the sugar is dissolved.
Pour the wet ingredients into the dry ingredients; stir until all of the dry mixture is wet. Spoon mixture into muffin cups.

Bake until browned and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.