Zucchini Love Muffins

By [e-mail]

Ingredients

• 3 cups shredded zucchini
• 1/3 cup coconut oil (room temp)
• 1/3 cup applesauce or pureed sweet potato
• 1 1/3 cup honey
• 2 eggs beaten
• 2 tsp real vanilla extract
• 2 1/2 cup flour
• 2 tsp cinnamon
• 2 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp sea salt
• 2 tsp baking soda
• 2 tsp orange zest
• 1/2 c walnuts or pecans (opt)
• 1/2 c dried cherries, cranberries or raisins (opt)
• Chocolate hazelnut spread

Preparation

Step 1

Preheat oven to 350 degrees. In one large bowl, whisk coconut oil, applesauce/sweet potato, and honey until combined. Gently fold in zucchini, eggs, and vanilla. Sift in flour, spices, salt and baking soda. Gently combine dry and wet ingredients. Fold in zest, nuts and dried fruit. Spray muffin tins and fill 3/4 of the way with batter. Bake until just golden but still moist in the center (20-30 min). Remove from oven and cool 10 minutes in tins. Carefully remove and place on cooling racks. When cooled, gently spread chocolate spread on top.