Directions

1Preheat oven to 350F on bake

2Grate zucchini with a box grater and squeeze out as much liquid as you can. Do this by using a sturdy nut milk bag or pressing into a fine sieve. (This step is very important and contributes to the overall texture of the muffins.) The amount of zucchini once all liquid is removed should equal 2 cups.

3In a separate cup mix your almond milk with apple cider vinegar and set aside to sour.

4In a bowl mix together all your dry ingredients.

5Add in your zucchini and mix until well combined and there are no visible clumps.

6Make a well in the center and add your eggs, stir to combine.

7Stir in your coconut oil until well combined.

8Add your soured milk and mix well.

9Dough should now be smooth and thick.

10Spoon mixture evenly into a lightly greased muffin tin (can also use muffin cups for easier removal)

11Bake for 20 minutes, muffins are done when a skewer can be inserted and comes out clean

12Remove from the oven and let cool slightly

13Serve warm with Tahini and Almond Cream Cheese or store in an airtight container for nibbles later.