1 ½cupszucchiniwell-drained (see instructions) (from about 2 large zucchini)
½cupnon-dairy milkor up to ½ cup more, as needed (see instructions)
Preheat the oven in 400 degrees Fahrenheit. Line a 12 muffin pan with paper liners, or use a non-stick muffin pan if you prefer to avoid using paper.
Grate the zucchini, and drain it really well. You can either place the grated zucchini into a colander and squeeze it with your hands until you can't get any more liquid out, or wrap it in a cheese cloth and twist and squeeze it until no more liquid comes out. I prefer the colander method, to really get into the zucchini! You should have 1½ cups shredded zucchini after you drain the water out.
In a large bowl, mix all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, and salt).
Add the mashed banana, the almond butter, vanilla extract, agave nectar, and non-dairy milk. Stir well to combine. If the mixture is too dry, you might need to add ¼ - ½ cup more non-dairy milk at a time until you get a mixture that can be scooped/poured into muffin tins.
Add the shredded zucchini to the batter. Stir just until combined - a few lumps are OK!
Divide the batter evenly between the 12 muffin cups. Bake muffins for 15 to 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean. Allow to cool, and enjoy, or refrigerate or freeze the leftovers (see notes).
You can drain your zucchini into a bowl and save the liquid for soup or to cook pasta or rice in.
Depending on how well you drain the zucchini, you might need to add more non-dairy milk, up to 1 cup total, in order to get a typical muffin texture. If you drain the zucchini really really well, the batter might be too dry.
To store leftover muffins, cover them and store at room temperature for two days, or in the refrigerator for up to 4 days.Freeze leftover muffins for up to 3 months. To thaw frozen muffins, either take them out and place in the refrigerator overnight, or microwave in 30-second intervals until the muffins are heated through to the center. Careful! Some parts of the muffins might be really hot and you should wait until the muffins cool down again to enjoy.Other muffin add-ins: These muffins would be AMAZING if you add ½ cup crushed walnuts or pecans for crunch to the batter. Or try adding raisins or craisins (½ to 1 cup) to the batter!