It's zucchini season! My favorite way to enjoy this vegetable is baked into a warm, cinnamon-y muffin. This summer I've been really working to decrease the amount of refined sugar in my diet, and I came across this recipe. The muffins are still plenty sweet and bonus: they passed my two toughest critics, Sammy and Jack. Here's the recipe if you want to give it a try! Zucchini Muffins Serves: Makes approximately 36 mini muffins Ingredients: 1/3 cup melted coconut oil 1/2 cup real, good quality maple syrup 2 eggs 2/3 cup buttermilk (I took 2/3 cup of milk and added 2 teaspoons lemon juice to sour it) 2 tsp vanilla extract 1 3/4 cups whole wheat flour 1 tsp ground cinnamon 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cup grated zucchini, with excess moisture squeezed out Directions: 1. Preheat your oven to 350 degrees and get a muffin pan ready. I like to use a mini muffin pan. 2. Mix together...