Meal Prep Instructions: Heat oven to 425 - because you have such dense ingredients from fruits in veggies you want to start at a high temp you really get them rising for a fluffy finish

• Shred zucchini, wrap in paper towel to absorb moisture for 5 minutes
• mix dry ingredients (2 cups flour, 1/2 tsp salt, 2 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder) in a small bowl until well combined
• Mix wet ingredients (3/4 cup applesauce, 1/3 cup maple syrup, 3/4 cup applesauce, 1/3 cup coconut oil, 2 large eggs, 2 cups zucchini) in a medium bowl until well combined
• Add dry ingredients to wet ingredients and stir until just combined, not over mixing! 2 cups zucchini
• Pour into silicon muffin tin & bake at 425 for 5 minutes then lower to 350 for another 15 minutes or until center comes out clean with a knife
• Cool completely before storing in a bag for up to 5 days or freezing for several months!