For a baked good, this muffin recipe crams in a whole bunch of healthy ingredients: zucchini, Greek yogurt, applesauce and flaxseed. They're fluffy yet slightly moist, and best eaten hot out of the oven. I very lightly adapted this recipe.
Prepare 2 cups of grated zucchini, place in colander, and squeeze with paper towel to remove excess moisture. Sprinkle with a bit of salt and allow to drain.
In a stand-up mixer, beat together 3 eggs and 1/2 cup brown sugar until frothy. Mix in 1 cup Greek yogurt, 1/2 cup vegetable oil, 1/2 cup unsweetened applesauce, 1/4 cup honey and 2 tsp vanilla extract.
Separately, in a large mixing bowl, sift together 2 cups all-purpose flour, 3/4 cup rolled oats, and 3T ground flaxseed, 1 tsp baking soda, 1 tsp baking powder, 2-1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/4 tsp ground cloves. Working in batches, add dry ingredients to wet ingredients and mix until just combined. Fold in grated zucchini.
Scoop mixture into muffin cups (about 3/4 of the way up the side). Brush muffin tops with a little honey, then bake at 400F for 20 minutes.