Zucchini, Ginger, And Lemon Muffins.

• 2 cups zucchini unpeeled
• 3/8 inch ginger piece fresh or dried
• 1 lemon zest
• 5/8 cup coconut
• 3 eggs
• 1 1/4 cups brown sugar
• 1 natural yogurt
• 7 3/8 tablespoons olive oil
• 7/8 cup whole wheat flour
• 3/4 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• salt

1. Preheat oven to 180 degrees Celsius.
2. Prepare the muffin tray, either silicone or aluminum. If using the latter, line with paper cupcake liners.
3. Grate the zucchini, ginger, coconut, and lemon peel.
4. In a blender or food processor, mix the zucchini, ginger, lemon zest, eggs, sugar, yogurt, and coconut.
5. Add a drizzle of olive oil while beating.
6. Sift the flours, baking powder, baking soda, and salt together.
7. Mix the flour mixture with the zucchini mixture, without stirring too much.
8. Pour the batter into the paper molds.
9. Bake for about 35 minutes, or until the muffins are brown, and a toothpick inserted in the center of a muffin comes out clean.

zucchini, ginger, lemon zest, coconut, eggs, brown sugar, natural yogurt, olive oil, whole wheat flour, flour, baking powder, baking soda, salt

Taken from www.yummly.com/recipe/Zucchini_-Ginger_-and-Lemon-Muffins_-682859 (may not work)