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!
Ingredients:
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
3 eggs
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
Directions:
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
Enjoy!!