In preparation for our trip, I put together a batch of muffins for breakfast and snacks. I had zucchini from our farm share that needed to be used up and I am always game for a recipe that hides vegetables for the kiddies. These were easy to throw together and quite tasty with a hot cup of coffee...especially while listening to the ocean.
Lemon Zest Zucchini Muffins
1 1/2 cups white whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1- 1 1/2 cups shredded zucchini
3/4 cups honey
1/4 cup coconut oil
zest of 1 lemon
Pre-heat oven to 350 degrees and grease a muffin pan. Shred or process zucchini in a food processor until finely shredded. Mix all wet ingredients together and zest the lemon into the wet ingredients. Mix again. Stir together all of the dry ingredients. Add dry to wet and mix thoroughly. Scoop into the muffin tin (I use an ice cream scooper). Bake for 18-20 minutes or until a knife comes out of the muffins clean and tops are slightly golden. Let cool in the muffin tin before removing and enjoy!