Zucchini Muffins

These are SO delicious, and a great way to sneak in some veggies! Makes 10-12 muffins.

Ingredients

• 2 zucchinis
• 3/4 cups coconut oil, melted
• 2 3/4 cups all-purpose flour
• 2 eggs
• 1 1/3 cup coconut sugar (cane sugar will work too)
• 1/4 cup almond milk (or milk of choice)
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• Dark chocolate chips (to taste)

Instructions

• Preheat oven to 350 and grease a muffin tin (10-12 muffins)
• Grate your zucchini and place on top of a double lined paper towel – wrap the towel around the grated zucchini and squeeze over the sink until almost all of the excess water is drained (the goal is to have relatively dry zucchini)
• Whisk eggs ini a bowl, add sugar and combine
• Add the melted coconut oil, vanilla and grated zucchini to the egg and sugar mixture, stir until combined
• In a separate bowl combine the flour, baking powder, cinnamon and nutmeg
• Slowly add the dry ingredients to the wet ingredients, stirring frequently until the batter is smooth
• Add the milk to the batter and stir until incorporated
• Fold the chocolate chips into the batter (OR instead of mixing them into the batter, you can place the chocolate chips on top of each muffin prior to putting into the oven)
• Pour the batter into greased muffin tin and bake for 20-25 minutes