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Zucchini Muffins

Servings 24 servings

Ingredients

  • 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

Instructions

  1. Preheat oven to 325 degrees. Line 24 muffin tins with liners or spray with vegetable oil spray.

  2. In a large bowl, stir together the flour, sugar, and the next four ingredients.

  3. In a separate bowl, combine the eggs, coconut oil and vanilla. Pour these into the dry ingredients and stir to mix.

  4. Add pecans and zucchini and stir. Batter will be thick - this is normal.

  5. Spoon mixture into muffin tins, filling the cups almost completely.

  6. Bake on the middle rack for 30-35 minutes or until a toothpick inserted in the center comes out clean.

  7. Cool on a wire rack for 5 minutes. Remove muffins and let cool completely.