These are some of the lightest, moistest muffins I have ever had. They are delicious, nutritious and not too sweet. Enjoy.

Ingredients

• 1 pound zucchini, shredded
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon sea salt
• 1 cup coconut sugar or palm sugar
• 1/2 cup buttermilk
• 2 large eggs
• 1 tablespoon lemon juice
• 6 tablespoons unsalted butter, melted and cooled
• 1/4 cup chopped walnuts

Instructions

1. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line muffin tins with papers or spray with oil.

   2.Squeeze shredded zucchini by placing in a clean tea towel and twisting tightly. Squeeze as much liquid out as possible. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl. Whisk sugar, buttermilk, eggs, lemon juice, and butter in a separate bowl until combined.

   3. Gently fold yogurt mixture and zucchini into flour mixture using spatula until just combined. Add in nuts. Add more buttermilk if batter is too dry or thick. Transfer batter to prepared tins.

   4. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 20 to 25 minutes. Cool for a few minutes, then turn out onto wire rack to coo.