I just love fresh summer produce, what about you?? We scored big at the farmers market on Saturday and came come with a 5 pound zucchini! I got to work shredding that bad boy and deciding what I should whip up. I wanted to make some zucchini bread but could not find my load pan. Muffins were the next most attractive alternative.
I do not love to use real recipes – so this was fun to try what I thought would work and they turned out to be delicious!
2.5 cups shredded zucchini (I used closer to 3 and they were still delish!!)
1 cup organic unsweetened coconut
1 cup organic brown sugar
1 cup avocado oil (I love it to cook with – any pure vegetable oil will work)
2 drops cinnamon bark essential oil (Young Living)
3 drops nutmeg essential oil (Young Living)
2.5 cups Einkorn Flour (This is an amazing product that is the original wheat before modification! Very easy on the digestive system)
1 tsp baking soda
Preheat oven to 350
Combine zucchini, coconut, brown sugar, eggs, avocado oil, and essential oils. Whisk until incorporated.
Add in einkorn flour and baking soda
Fill 18 muffin tins 2/3rds full with muffin mixture
Bake for 20-22 minutes at 350