Ingredients:
2 cups grated zucchini
6 eggs
1/4 cup apple sauce
1/4 cup vegetable oil or melted coconut oil
1/3 cup honey
1 teaspoon vanilla
1/2 teaspoon ground ginger
1 tablespoon pumpkin pie spice
1 1/2 teaspoon cinnamon
1 teaspoon baking soda
2 tablespoons ground flax seed
1/2 cup coconut flour
1 cup chopped toasted walnut
Directions:
Mix wet ingredients together, set aside. Mix dry ingredients and walnuts together. Pour wet mixture into dry mixture and mix till combined. This batter does stick to cupcake papers so if you don’t like that then you can butter and “flour” the muffin tins with coconut flour so they release easier or try a non stick spray. Bake at 350 for 20-25 minutes or until center is set
