If you’re looking for an easy grab-and-go breakfast you can feel good about, try these zucchini muffins! They are very moist with a wonderful flavor. Plus they are packed with fresh zucchini adding vitamins and fiber to your morning. 

Zucchini Muffins

2 eggs, beaten
3/4 c. organic whole cane sugar
2 tsp. organic vanilla
3 c. grated fresh zucchini
1/3 c. organic butter, melted
1/3 c. coconut oil, melted
1 1/2 cups whole grain flour
2 tsp. baking soda
1/2 tsp. sea salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. plain Greek Yogurt
1/8 c. raw organic honey
1/2 c. unsweetened applesauce

In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and add melted butter and coconut oil.

In a separate bowl, mix together the all dry ingredients until blended well. Stir these dry ingredients into the zucchini mixture and stir in remaining ingredients.

Spoon mixture into muffin pan and bake at 350° for 25 to 30 minutes.

Test with a long toothpick or fork to make sure the center of the muffins are done.

Let cool.