Around our house we have zucchini everywhere. A drawer in our refrigerator is devoted to them and we have some waiting to be refrigerated or frozen. To help with this, we have been making tons of zucchini muffins. We like to grate them leaving the peels but some people really hate seeing the green. If you have a child (or child-like adult) who is put off by the green, just peel them first. I think they taste great either way.
My muffin recipe is especially adapted for people who have allergies. By making these out of flours other than wheat we can add other grains to our diet and have something other than wheat at every meal. Rotating our grains might make us less prone to develop a wheat allergy. Allergic people just have to think that way.
(Read directions carefully before preparing because there are many options.)
3 1/2 to 4 cups grated zucchini (I started with 3 cups but I think it is even better to use more)
3 cups flour (see flour options below)
3 teaspoons baking powder
1 teaspoon salt
3/4 cup brown sugar (or 1/4 cup brown sugar and 1/2 cup honey)
1-1/2 tablespoons arrowroot powder
1/2 cup applesauce
1/4 cup olive oil (Use 1 cup of applesauce if you wish to omit the oil)
(You can use 3 cups of zucchini and add 1/2 cup of buttermilk if you like that better.)
Throw everything into the bowl and mix until dry ingredients are wet. Muffins are better when they are not over mixed. Bake at 375 degrees for 20 to 25 minutes or until they are browned. My oven cooks a bit hot so you should adjust it for your oven.
Flour options: For those who need gluten free try 2 cups of oat flour and 1 cup of coconut flour.
(I haven't tried rice flour but I think it would work. It would be good instead of the coconut flour.)
For different flour options: 1 cup whole wheat flour and 2 cups white flour.
Another option: 2 cups whole grain spelt and 1 cup of white spelt
To make this without eggs, you would have to double the arrowroot powder.