Ingredients:

  • 1.5 cups grated zucchini, squeezed dry
  • 0.5 cup plain Greek yogurt
  • 0.5 cup maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil
  • 1 cup whole wheat pastry flour
  • 0.5 cup almond flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp sea salt

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Place the shreds in a clean kitchen towel or paper towel and squeeze firmly to remove excess water.
  2. Whisk together the Greek yogurt, maple syrup, eggs, vanilla, and melted oil in a medium bowl until smooth. Stir in the squeezed zucchini.
  3. Sift the flour, baking powder, baking soda, cinnamon, and salt into the wet mixture. Gently fold the ingredients together with a spatula until no streaks of flour remain.
  4. Divide the batter evenly among 12 lined muffin cups. Bake at 350°F (175°C) for 17–20 minutes, or until a toothpick inserted into the center comes out clean.