• Cooking Time: 20 minutes
• Servings: 12
• Preparation Time: 20 minutes
• Dry ingredients:
• 2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup sugar
• 1/4 cup raisins
• 1/4 cup chopped walnuts (optional)
• Wet ingredients:
• 1 1/2 teaspoons Ener-G egg replacer
• 2 tablespoons water
• 1 1/4 cup shredded zucchini, packed
• 1 tablespoon lemon zest
• 1 teaspoon lemon juice
• 1 tablespoon agave nectar
• 1 tablespoon flax meal
• 1 1/4 cups Almond Milk
• Optional Cinnamon Crumb topping*
• * check out Cinnamon Crumb Topping recioe

1. Preheat oven to 400 F.
2. Line a muffin pan with paper or silicone liners or spray well with non-stick spray.
3. In a large mixing bowl, combine the dry ingredients.
4. In another bowl wet ingredients and stir to combine.
5. Pour into liners 3/4 of way
6. Add crumb topping (optional)
7. Bake until a toothpick comes out clean, about 20 minutes.

SO my amazingly GORGEOUS friend Max Lugavere is a host on Current TV & is a HUGE health nut, he even got me to make whole wheat empanadas at a party I catered once (will NEVER do that again for a large party, but gosh he's cute). He told me his Mom used to make him zucchini bread all the time so I came up with an alternative to keep him fit & sexy.