– ¾ cup roughly chopped raw walnuts or pecans (optional) – ⅓ cup melted coconut oil or extra-virgin olive oil* – ½ cup honey or maple syrup – 2 egg – ⅔ cup buttermilk (or ⅔ cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using) – 2 teaspoons vanilla extract – 1 ¾ cups white whole wheat flour or regular whole wheat flour – 1 teaspoon ground cinnamon – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon fine sea salt – ¼ teaspoon ground nutmeg – 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—working in handfuls, gently squeeze out excess moisture from the grated zucchini over the sink)
Warm the oven up to 400 degrees Fahrenheit. If you need to, use cooking spray or butter to grease all 12 cups on your muffin tin. My pan is non-stick, so I don't need to do this.
If you want to toast the nuts, put the chopped nuts on a small baking sheet with a lip after the oven is hot. For about 4 to 5 minutes, stirring every now and then, bake until the nuts are fragrant and golden.
Mix coconut oil and honey in a medium bowl. Whisk them until combined. Add eggs and beat. Put buttermilk and vanilla in. Set aside the bowl after whisking.
Mix flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a large bowl. Mix well with a large spoon. Pour the liquid mixture into the dry and stir until combined (a few lumps are okay).
First squeeze the zucchini to remove excess moisture, then add it and toasted nuts. Carefully fold zucchini and nuts into batter without over-stirring. Divide batter evenly between 12 muffin cups.
Bake muffins 16–19 minutes until golden and toothpick-clean. Cool muffin tin on rack. Cover leftover muffins at room temperature for two days or refrigerate for four. Store muffins for 3 months.