With quick breads, I have found it easy to slash the amount of sugar dramatically. I make whole-wheat zucchini muffins using about 1/2 c sugar for 36 muffins (the original recipe calls for 2 c), and I make whole-wheat banana muffins using ~1/4 c sugar for 24 muffins (the original recipe also calls for 2 c). Whenever I approach a new muffin recipe, I can't even bring myself to use all the sugar called for--I almost always use about 25%, give or take. I recommend taking the plunge and adjusting for future recipes to taste. I find that when you become used to less sweetness, there's no going back to full-on sugar.

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