I have a deep love for zucchini bread. Zucchini bread reminds me of my dear friend Becca whom I am missing terribly at the moment. I really think we have collectively sent each other 20 pins over the past few days just because we miss each other so much.
I live in Kentuckinati. She lives in Lexington. Granted an hour and half drive really isn't so bad but with our adult lives rarely being open at the same time our visits have started to become one a month if that.
So naturally when I miss her I bake. That's what we do together. We bake. Eat Thai and drink good wine and share life stories and dream about the future.
Aside from all the mushy gushy best friend stuff, these muffins are pretty gosh darn good. I'm still growing in my "Paleo" baking but these gems have given me hope. I also really like that the only sugar from them in from the raisins and a small amount of coconut palm sugar. I ate saying "moist" because that word is quite frankly cringe worthy, but what other word can describe center qualities of baked goods? If you find that out...please let me know...okay?
Makes 8 muffins
1 cup shredded zucchini (make sure to squeeze out the water)
1/2 cup of shredded coconut
1/3 cup of coconut oil
1/2 cup of raisins
1 1/2 cups of almond flour
1 tsp of baking soda
1/2 tbsp of cinnamon
3 tbsp of coconut palm sugar
Preheat oven to 350. Mix together the wet ingredients (minus the eggs). Add the flour, cinnamon and baking soda. Mix. Now add the eggs. I do this so the eggs don't cook in the melted coconut oil. That's just nasty. Ew. Mix until combined. Spoon into a greased muffin tin. Bake for 20 minutes.