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Ingredients
Scale
- 3/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts
- 1 cup grated zucchini (well-drained)
- 2 cups grated carrots
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 3 large eggs
- 1/2 cup avocado oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk the granulated sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts.
- Stir in the grated zucchini and carrots.
- In another bowl, whisk together the applesauce, maple syrup, eggs, oil, and vanilla.
- Pour the wet ingredients into the dry and gently fold until just combined.
- Scoop the batter into muffin tins, filling each about 3/4 full.
- Bake for 25-35 minutes, until a toothpick comes out with a few moist crumbs.
- Cool for 7 minutes in the pan, then transfer to a rack.
Notes
Wring out zucchini well to prevent excess moisture.
Substitute walnuts with your favorite nuts or seeds.
Experiment with adding raisins or chocolate chips for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 9
- Sodium: 200
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
- Cholesterol: 35