Zucchini Muffins

1 cup shredded zucchini
8 eggs
1/2 cup melted coconut oil
5 tablespoons maple syrup
2 teaspoon vanilla extract
3 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup coconut flour
1 teaspoon baking powder

Preheat your oven to 350. Combine everything but the coconut flour and baking powder into your mixing bowl. Mix on low-medium speed until well blended. Next, add your coconut flour and baking powder and mix again. Scrape down the bowl and mix one last time until combined and relatively smooth.

Pour into greased 12 muffin tins and bake for approximately 20-25 minutes (until firm to the touch).

Recipe submitted by Leslie, Amsterdam NY

Comment by Debbie: I'm allergic to eggs, so substituted with 1 1/2 cups unsweetened applesauce and cooked 50-60 minutes for them to firm up a little more. They were delicious! I plan on making more and freezing them.

Comment by Deborah: I just made these and they're very tasty. I added 1 tsp. ground ginger, 1/2 cup raisins and sprinkled some coconut palm sugar on the tops before baking. Next time I think I'll add some chopped walnuts.

From: Tropical Traditions: Free Coconut Recipes [archive.org]