Zucchini Muffins

You never really run out of ideas for summer squash, do you.

Skill Level: Slightly Ambitious Dish Washer to Super Lazy Prep Cook

Ingredients:

• 1 cup grated zucchini (1 medium zucchini)
• 2 eggs or 2 flax eggs (1 TBS of flax meal + 3 TBS of water, per “egg”)
• 1/3 C coconut oil, melted
• 3 TBS maple syrup
• 1 tsp vanilla or whiskey
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 C gluten free flour
• 1 tsp cinnamon
• Optional: 1/2 C chocolate chips

Equipment:

• 12 muffin tray (I have a ghetto foil one)
• Two medium sized bowls
• Cake spatula
• Ice cream scoop (optional)

Recipe:

1. Preheat oven to 350 and grease muffin tin with coconut oil or spray
2. Separate wet and dry ingredients into two medium bowls. Whisk the eggs into the wet ingredients. Sift dry ingredients together. Leave zucchini and chocolate chips out, for now.
3. Combine wet and dry ingredients.
   1. I like to make a cavern in the middle of the dry ingredients and then using a cake spatula, mix ingredients together. If your mixture seems too dry use 1/4 cup of water or dairy alternative to make a consistency of thick pancake mix.
4. Add zucchini (and chocolate chips, if using), fold in with cake spatula.
5. Using an ice cream scoop or a large spoon divide ingredients into 12 muffins.
   1. If you have extra I suggest using a mason jar to make a personal cake.
6. Bake for 25-30 minutes. Testing with a toothpick to see if done.
   1. To check place toothpick in the middle of the muffin, if it comes out clean it is done.
   2. Allow to cool at least 10 minutes before removing from muffin pan.