Baking zucchini bread without egg yolks

Your recipe doesn't specify 55°C, and I'd be surprised if 5–8 minutes over barely simmering water only gets that hot. Indeed, checking for sources:

• McGee, in On Food and Cooking, says:

  When the temperature reaches 120°F/50°C, high enough to unfold some of the yolk proteins, the mix thickens, traps air more efficiently, and begins to expand. As the proteins continue to unfold and then bond to each other, the foam rises into fluffy mounds. The key to maximally light zabaglione is to stop the heating just when the foam teeters on the cusp between liquid and solid. Further cooking will produce a stiffer, denser, eventually tough sponge as the proteins over-coagulate

  so that leads to the conclusion that 55°C wasn't hot enough, as it hadn't yet reached "the cusp between liquid and solid".

• Hans-Dieter Belitz, Werner Grosch, and Peter Schieberle say in Food Chemistry:

  Egg yolk can be whipped into stable foam only at higher temperatures (optimum 72°C), the volume increasing about sixfold in the process. Above the critical temperature, the volume falls and the proteins coagulate. The protein coagulation is prevented by reducing the pH value, e.g., by the addition of acetic acid. This effect is used in the production of highly stable sauces

  so that'd imply you want 72°C, or maybe higher due to the acid (wine) present. As a side benefit, that'd also pasteurize the eggs.

In summary, I think you should have cooked it hotter.

I doubt it is going to firm much in the fridge, hopefully it is stable enough to not further liquify.

While I suppose this is technically possible, I would never consider trying to make this substitution.

Muffins are are form of quick bread. Their structure is based on gelatinized starch from the flour, leavened by chemical leavers such as baking powder or baking soda.

In chiffon cakes, sponge cakes, and angel food cakes, the whipped egg whites or meringue form the primary basis of the structure as a foam with mechanically beaten in air. These batters are much much thinner than quick bread batters, generally, so that the other ingredients can be folded with the egg whites while maintaining the foam.

Instead, I suggest you take a different approach:

• Find a better quick bread recipe--there are many, many good banana muffin recipes easily searchable. If you don't find a muffin recipe you like, you can always use any banana bread recipe for muffins as well, since quick breads and muffins are the same thing, just baked in different shapes.
• Find a recipe for a banana sponge cake or banana chiffon cake. You can always bake these recipes in cupcake form if you like.

Finding a good coherent recipe will almost certainly by easier than trying to adapt a muffin recipe you are not happy with into something else.

If you are really wanting to transform recipes more generally, you need to learn the basis on which they work. You might want to read Michael Ruhlman's Ratio, as a starting point--however, the ratios of ingredients are only part of the story. The other part of the story is the method or technique by which they are prepared.

In the world of cakes and muffins and quick breads, these include the muffin method, the creaming method, the reverse creaming method from Rose Levy Berenbaum, and--I don't know a general name for this method--but the whipped egg whites folded with other ingredients technique.

Each of these methods works optimally with different ratios of ingredients, but also achieves different outcomes with the same ingredients.

So you would have to analyze the individual recipe, adjust the ratio of ingredients, and possibly modify the method by which the ingredients are prepared or combined.

Frankly, to lighten a muffin recipe, I would first ask: are you measuring correctly? Too much flour is going to lead to a dense outcome, and flour is very easy to mismeasure. I would suggest always baking by weight, not volume when you can. Reputable recipe sites for baked goods will tell you the weight of flour in addition to the volume measurement, or at least tell you what the standard weight of a cup of flour is. If no such guide is provided, I find that using a 4.5 oz (US) standard cup for flour is pretty generally successful.

My second approach would be to very, very slightly increase the amount of baking powder, maybe by 1/4 tsp increments in two different trials.

If that fails, you might try reducing the flour by 25% or 50%, but not increasing the number of eggs; instead, change your method from the muffin method to the whipped egg white method, separating the eggs, whipping the egg whites, and then folding them into the other wet ingredients, then gently folding in the dry ingredients.

Still, when you do these kinds of changes, you need to test your recipes, keep careful notes, and so on. I still would start by researching already tested recipes that achieve the outcome you desire.