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!).
1 1/2 cups Carrot, shredded (about 2 large carrots), 1 cup zucchini, shredded (3-4 small)
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.
1/2 cup Coconut, shredded and unsweetened, 2 cups White Whole Wheat Flour, 1/2 cup granulated white sugar, 1/2 cup brown sugar, 1/2 Tbsp. cinnamon, ground, 1/2 tsp. ginger, ground, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp . salt, 1/4 tsp. nutmeg, ground
Combine the applesauce, eggs, oil and vanilla into the flour mixture and then fold in the carrot and zucchini. Gently mix just until combined.
2 large eggs, lightly beaten, 1/4 cup canola oil or coconut oil, 1/4 cup applesauce, 1 tsp. vanilla extract
Fill the prepared muffin tin with the batter until two-thirds full. Bake for 18-20 minutes. Let cool for 5 and then enjoy.