Zucchini Muffins

I've never been good at improvising or just whipping a bunch of random ingredients together. I really need a recipe to follow. I think the more you cook the more you learn what works well together though. I also think that the more times I cook the same recipe the more comfortable I am with changing it- just a little. Like this one. I've changed it from the one someone gave me, and substituted part of the ingredients, like whole wheat flour, agave, and flax seeds, to make it healthier.

3 eggs

1 cup vegetable oil (I use half olive oil)

1 cup sugar

3/4 c agave nectar

2 c grated zucchini

2 teaspoon vanilla

2 scoops (3 or 4 Tbsp) ground flaxseed OR 1/2 cup chopped walnuts (Gregory didn't have teeth to chew the nuts so I decided to sub flaxseed)

1 teaspoon salt

1/4 teaspoon baking powder

1 1/2 cup all-purpose flour

1 1/2 cup whole wheat flour

3 teaspoons ground cinnamon

1 teaspoon baking soda

Preheat oven to 350.

In a large bowl, beat eggs until light and frothy. Mix in oil, sugar, and agave. Stir in zucchini and vanilla. Combine flours, cinnamon, soda, baking powder, salt and faxseed; stir into the egg mixture. Pour into paper lined muffin pan.

Bake for 20 minutes or until toothpick comes out clean.

*Of course you can always add some chocolate chips if you like. ;)