Zucchini Bread Muffins with Applesauce

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup standard muffin tin with parchment liners or grease with oil.
2. Grate the zucchini using the medium hole of a box grater; if exceptionally watery, press gently between paper towels to remove excess moisture.
3. In a large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, and salt.
4. In the same bowl (or a separate small one), beat the egg, coconut sugar, applesauce, melted coconut oil, and vanilla extract until smooth and emulsified.
5. Fold the wet ingredients into the dry using a spatula, stirring just until no streaks of flour remain. Gently fold in the grated zucchini.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.