Serves: 5
Total Calories: 356
Yield: 12 muffins

1 lightly packed cup grated zucchini
1/3 teaspoon powdered stevia extract
2 tablespoons honey, warmed
1 3/4 cups whole wheat pastry flour
1/4 cup soy flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon powdered stevia herb
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup canola oil
1 egg
1/2 cup unsweetened applesauce
1/2 cup nonfat plain yogurt or buttermilk
1 teaspoon vanilla extract
1/2 teaspoon stevia concentrate
1/3 cup chopped walnuts or sunflower seeds (optional)

• Preheat the oven to 375°F. Oil the muffin pans.
• Grate the zucchini and measure it out, lightly packing the cup. After measuring, squeeze the water out of the zucchini by using a cheesecloth or by squeezing with your hands. Warm the honey in a microwave oven. Place the pressed zucchini in a small bowl, and mix in the stevia extract and honey. Set aside.
• Sift the flours, leavenings, stevia herb, spices, and salt together in a bowl.
• In a mixing bowl beat the oil and egg together with a wire whisk. Beat in the applesauce, yogurt or buttermilk, vanilla, and stevia concentrate, and mix well. Stir in the sweetened, grated zucchini.
• Fold the dry ingredients into the wet ingredients, stirring quickly. Add the nuts or sunflower seeds just before the batter is completely blended. Spoon into muffin pans.
• Bake for 25 to 30 minutes. Remove from the pans and cool on a rack.

Nutritional Facts:

Serves: 5
Total Calories: 356
Calories from Fat: 187

More Recipes from the Stevia Cookbook:
Cranberry Orange Muffins
Yam Pecan Muffins
Peanut Butter Banana Chocolate Chip Muffins
Blueberry Muffins
Squash Corn Muffins
Apple Bran Muffins
Peach Muffins
Zucchini Muffins
Carrot Muffins
Date Nut Bread
Applesauce Gingerbread
Banana Bread
Breakfast Sweet Rolls
Yam Drop Biscuits