1 1/2 cupsCarrot, shredded (about 2 large carrots)
1cupzucchini, shredded (3-4 small)
1/2cupCoconut, shredded and unsweetened
2cupsWhite Whole Wheat Flour
1/2cupgranulated white sugar
2largeeggs, lightly beaten
1/4cupcanola oil or coconut oil
Preheat oven to 375° F. and spray a muffin tin with non-stick baking spray or line with paper-liners. Shred the zucchini and the carrot using the side of a box/cheese grater or pulse in the food processor. Zucchini has a lot of excess water you’ll need to squeeze out using a nut milk bag or thin dish towel. (I’ve even used paper towels before to squeeze the water out!).
Place the shredded veggies in a bowl and set aside. In a medium sized bowl mix together the coconut, flour, sugars, spices, baking powder, baking soda and salt. Combine the applesauce, eggs, oil and vanilla into the flour mixture and then fold in the carrot and zucchini. Gently mix just until combined.Fill the prepared muffin tin with the batter until two-thirds full. Bake for 18-20 minutes. Let cool for 5 and then enjoy.