These delicious muffins freeze well and are easy to pop in the microwave for a quick breakfast. You can use the same recipe to make 2 loaves of zucchini bread instead of muffins. Cook the loaves for 50-60 minutes.
- 3 cups all purpose flour
- 2 cups sugar
- 3 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 eggs
- 1 cup coconut oil melted
- 2 teaspoons vanilla
- 1/2 cup pecans chopped
- 2 cups zucchini grated
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Preheat oven to 325 degrees. Line 24 muffin tins with liners or spray with vegetable oil spray.
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In a large bowl, stir together the flour, sugar, and the next four ingredients.
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In a separate bowl, combine the eggs, coconut oil and vanilla. Pour these into the dry ingredients and stir to mix.
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Add pecans and zucchini and stir. Batter will be thick - this is normal.
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Spoon mixture into muffin tins, filling the cups almost completely.
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Bake on the middle rack for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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Cool on a wire rack for 5 minutes. Remove muffins and let cool completely.