¾ c. coconut flour
6 eggs at room temperature
½ c. maple syrup
¼ c. melted coconut oil
1 tsp. vanilla extract
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
¾ tsp. baking soda
1 ½ c. shredded zucchini, tightly packed
Preheat the oven to 350F and line muffin tins with parchment paper muffin tin liners (these are the BEST thing for making anything in a muffin tin). If you’re making a loaf, line a standard 9” x 5” loaf pan with parchment paper.
In a large bowl, combine the coconut flour, eggs, maple syrup, oil, vanilla, cinnamon, nutmeg and baking soda and use a whisk to stir well, breaking up any lumps as you go. The batter will most likely be thicker than most quick breads. Stir in the shredded zucchini then scoop the batter into the muffin cups or loaf pan, smoothing the top with a spatula.
Bake the muffins for approximately 25 minutes or 45 minutes for the loaf. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Because these muffins or loaf are very moist, store in the fridge for best shelf life. They should last a week in the fridge.