Zucchini Muffins

These are so yummy and perfect to grab in the morning. Add chocolate chips and walnuts if you’d like, and suddenly they’re dessert. I make them once a week now because of how much zucchini I have in my garden.

Ingredients

*this recipe makes 8-10 muffins, so I usually double it

~1 tablespoon ground flaxseed + 3 tablespoons of water

~1½ cups grated zucchini, lightly squeezed

~1¾ cups all-purpose flour

~¾ cup brown sugar

~ 1 teaspoon baking soda

~ 1 teaspoon cinnamon

~½ teaspoon salt

~ ½ cup olive oil

~ ⅓ cup coconut milk (about half a can)

~1 teaspoon vanilla

~optional: semi sweet chocolate chips and walnuts. you can also add sunflower seeds, or pecans

** 1 tablespoons of ground flax whisked with 3 grams of water, and let sit for 5 minutes = 1 egg

Directions

1. Heat the oven to 350°F. Grease the muffin tin (I use butter)

2. Mix the 1 tablespoon ground flaxseed and 3 tablespoons of water. Let it sit for 5–10 minutes. It should be a bouncy boingy consistency, like a whisked egg.

3. Whisk the flax mixture, sugar, olive oil, coconut milk, and vanilla together until combined.

4. Stir in the zucchini.

5. In a separate bowl, sift the flour, baking soda, cinnamon, and salt. Add to the wet mixture until combined. Add the chocolate chips and/or nuts if you’re using.

7. Fill the muffin cups 3/4 of the way full

8. Bake for 25–30 minutes, until the tops spring back

9. Cool in the pan for 10 minutes.