Zucchini Gingerbread Muffin

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3 cups grated zucchini (3 medium or 2 large zucchini)
1/4 cup unsweetened shredded coconut
3 eggs
½ cup melted coconut oil
¼ cup honey
3 cups almond meal or blanched almond flour
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 tsp. baking soda
mix-ins of choice (optional): chopped raw pecans or walnuts, raisins etc. 

Combine all wet ingredients (zucchini through honey) with electric mixer (or if you’re already using food processor, you can do it in there). Add dry ingredients and mix well. Stir in any additional nuts or raisins, if using.

Fill greased muffin cups 3/4 cup full and bake at 350 for 20-30 minutes, or until a toothpick inserted into the center comes out clean.

This recipe came from The Preppy Paleo.