I took our Zucchini Loaf and made it into muffins. I added overripe bananas, oats, reduced the sugar, skipped the nuts and the kids loved these for breakfast with a swipe of plain, Greek yogurt. If a dozen muffins sounds like too much, gift half or freeze half to defrost later.

I have had good luck with a gluten free all purpose (cup 4 Cup or King Arthur GF blend are my favorites) and upping the baking powder a smidge.

If you cannot have eggs, I think these would still work with a flax egg because the starch in the banana helps them hold. Note that the lack of eggs in baked goods makes a significant texture difference, but they’ll work!

Lastly! You only need to squeeze excess moisture from zucchini if they are on the wet side, you'll know just by grating them if they release liquid. You can either wring them out in a clean dish cloth, or press down on them in a fine mesh strainer. This by no means needs to be perfect, just get a bit of the water out. If you skip this step, they’ll be fine.