Zucchini Muffins with Maple Syrup

Instructions:

1. Preheat your oven to 350°F (175°C) and line a standard 12-slot muffin tin with paper liners or non-stick spray.
2. Grate the zucchini using the medium holes of a box grater.
3. Place the grated zucchini in a clean kitchen towel or paper towels and give it a firm squeeze to remove excess water.
4. In a large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, and salt until no clumps remain.
5. In a separate small bowl, whisk together the maple syrup, applesauce, egg, vanilla, and melted coconut oil until the mixture is smooth and emulsified.
6. Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until just combined.
7. Fold in the squeezed zucchini until evenly distributed. Stop mixing as soon as the flour streaks disappear to prevent toughness.
8. Divide the batter evenly among the 12 muffin cups.
9. Bake for 20–22 minutes, or until the tops are a golden mahogany color and a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.