It’s that time of year when my garden is overflowing with zucchini! Here is a great way to sneak some extra veggies into your kids. These are great for lunches or snacks on the go.

Zucchini Muffins
• 2 cups of flour (I used Bob’s Red Mill 1 to 1 Baking Flour. Or substitute any Gluten Free Blend)
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. Himalayan salt
• 2 eggs
• 1 tsp. vanilla
• 1/3 cup coconut oil, melted
• ½ cup coconut sugar
• 1 cup of grated zucchini
• ½ cup almond milk ( or any type of milk)
• ½ cup of mini chocolate chips
Mix dry ingredients in bowl. Make a well in the centre of mixture, then add the remaining ingredients. Bake at 350 F for 20 mins. Enjoy!

The creator of this recipe is our new addition to the team Jen Wright, Learn more about her here!