Home

By AuntieLo

Ingredients

• 2 cups zucchini, shredded
• 2 eggs
• 1/2 cup coconut oil, melted — where to find
• 1 tsp vanilla
• 1 cup coconut sugar — where to find
• 2 cups cassava flour — where to find
• 1 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 aluminum free baking powder — where to find
• you can add in nuts, chocolate chips, or raisins if you would like to

Details

Servings 1
Adapted from realfoodrn.com

Preparation

Step 1

I was fortunate enough to grow up with a big family garden. In the summer that meant lots and lots of zucchini. We would eat zucchini in just about everything for about a month! Zucchini muffins fresh from the oven and slathered in butter was definitely my favorite way to eat zucchini as a kid. I took our family recipe and changed out some of the ingredients to make them grain free. I hope you enjoy my new version of

you can add in nuts, chocolate chips, or raisins if you would like to

Directions:

Preheat oven to 375°F

In a separate bowl beat eggs, oil, vanilla, and sugar until well combined (this takes a little time with coconut sugar)

In another bowl combine flour, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder

Fresh ground nutmeg really makes the flavor pop!

Add zucchini to the egg mixture and stir, then fold into the flour mixture

Makes approximately 24 muffins