Lemon Zucchini Muffins

1 egg
1/2 cup agave syrup or honey
1/3 cup canola oil
1/2 lemon, juice and rind of

1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt

1 cup zucchini, grated

Cream Cheese Frosting
1/4 cup cream cheese
3 tablespoons agave syrup
1 tablespoon lemon juice

Yields 6
Preheat oven to 180C (350F). Grease or line muffin tins with paper liners .
In a medium bowl, beat together combine egg, agave, oil, lemon juice and lemon rind.
In another bowl, sift together flour, salt and baking soda. Add wet to dry ingredients until just combined. Fold in grated zucchini. Fill batter into prepared muffin molds. Bake for 15 minutes. Let cool completely.

Combine all ingredients for the frosting. Apply frosting on top of cooled muffins. Let become solid.