Tip: Before you grate your zucchini, line a bowl with paper towels. Then, grate
the zucchini into the bowl. Once it’s grated, add a teaspoon of salt and let the zucchini sit for about 10 minutes. After 10minutes, use your paper towels to wring out any excess water. By doing so, this will ensure that your zucchini bread is moist without being chewy.
Directions:
1. Preheat the oven to 350 F and line your muffin tin with paper cups.
2. In a mixing bowl, combine flour, baking soda, baking powder, cinnamon, pumpkin spice seasoning, salt, nutmeg, cloves, and turmeric.
3. In another large mixing bowl, combine eggs and coconut oil. Beat on high for one minute with an electric mixer.
4. Next, add the brown sugar and vanilla extract. Beat on low for one minute until creamy.
5. Slowly add the dry ingredients.
6. Once combined, add the grated zucchini and use a spatula to fold over until smooth.
7. Pour batter into the muffin tins and bake for 25 minutes.
8. Let cool for 10 minutes and then enjoy.
