We also love how flexible they are. We never seem to have enough zucchini around, so we often augment the veggies with grated carrots. (No need to peel them first.) We've made these with walnuts and raisins, and just plain too. They always turn out fabulously moist, with a tender, slightly chewy top.
This last batch had zucchini, carrots, a little unsweetened coconut, golden raisins soaked in rum, and a cup of spicy toasted pumpkin seeds. They are nutty, satisfying, and not too sweet, and they've lasted very well for several days. This is a keeper of a breakfast.
• Get the recipe: Zucchini Muffins at Simply Recipes
Related: Recipe: Peach and Spice Tea Muffins
(Images: Faith Durand)