Ingredients

• 3 cups grated zucchini
• 2 cups crystallized cane juice or brown sugar
• 3/4 cup sunflower oil
• 3/4 cup water
• 4 Tbs ground flaxseed
• 2 tsps baking powder
• 1 tsp vanilla
• 2 1/2 cups whole wheat flour
• 1 pinch of salt

Preparation

1. Heat the oven to 350º F.
2. Put the shredded zucchini in a colander and let it drain by pressing it with your fists in order to get as much of the liquid out as possible.
3. In a bowl, mix the water with the flaxseed, let it sit until it thickens a bit.
4. Add the oil, sugar, vanilla, and drained zucchini and mix well.
5. Little by little, add the flour, baking powder, and salt.
6. Mix well and place by spoonfuls  in greased muffin tins or in muffin papers placed in the tin.
7. Bake the muffins for 20 minutes, let them cool and serve.