3 cups shredded zucchini or summer squash
1/2 cup (1 stick) unsalted butter, softened (You should also be able to use coconut oil or ghee for this recipe)
1 cup plain whole-milk yogurt (if you’re dairy-free, use coconut milk yogurt)
3/4 cup pure Grade B maple syrup
2 large eggs
1 1/2 tsp. vanilla extract
2 cups whole spelt flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 tsp. salt
Preheat oven to 375 degrees. Lightly grease or line 12 muffin tins.
In a large bowl, beat together the butter, yogurt, and maple syrup until smooth and creamy. Add the eggs and beat well. Stir in the zucchini and vanilla extract.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to the zucchini mixture, stirring just until evenly combined and moistened.
Scoop the batter into the prepared muffin tins (each should take about 1/3 cup of batter). Bake at 375 degrees for 25-30 minutes, until golden brown and a toothpick inserted in the middle comes out completely clean. Let cool before serving or storing.