Ingredients

• Cooking spray
• 1/2 cup flour
• 1/4 cup whole wheat flour
• 2 Tbsp granulated white sugar
• 1 tsp. baking powder
• 1/4 tsp. ground ginger
• 1/4 tsp. salt
• 1 small zucchini (4 oz) grated through the large holes of a box grater and squeezed of excess moisture.
• 1 large egg white
• 1/3 cup low fat milk
• 2 Tbsp packed brown sugar
• 2 Tbsp almond or walnut oil
• 1 tsp. vanilla extract

Directions

1. Position rack in center of oven and preheat oven to 400 deg. Spray the 12 indentations in a mini muffin tin with cooking spray.

2. In a large bowl, whisk together both flours, white sugar, baking powder, ground ginger and salt.

3. In a second bowl, whisk together zucchini, egg white, rmilk, brown sugar, oil and vanilla until sugar is mostly dissolved (might still be a little grainy).

4. Pour wet ingredients into dry; stir with a wooden spoon just until there are no pockets of dry flour in the mixture.

5. Spoon into prepared muffin tin, about 2 tablespoons per indentation.

6. Bake until browned, until a toothpick inserted into center comes out clean, about 12-14 min. Cool in tin for a couple of minutes before turning muffins out and cooling them on a wire rack.

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