How about a little Zucchini?

Zucchini Mini-Muffins

3 cups whole wheat flour
2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1 cup honey
2 cups shredded zucchini 
1/2 cup coconut oil
2 eggs

In a large mixing bowl combine flour (I use ground white wheat flour which is not has heavy as red wheat), cinnamon, baking soda, sea salt, nutmeg and baking powder.  Stir in honey, zucchini (I recommend a food processor to shred zucchini, skin and all, or use your cheese grater over a plate), coconut oil and eggs.  Mix ingredients until dry ingredients are moistened.  Scoop into mini-muffin tins and bake at 400° for 11 minutes or until a toothpick inserted in the middle comes out clean.  Yield:  48 Mini-Muffins

For Full-Size Muffins:   -->Prepare as above, except scoop dough into 24 muffin tins.  Bake at 400° for 20 minutes.  

For Bread:  Prepare as above, except pour into two well oiled loaf pans.  Bake at 350° for 45-60 minutes.