Coconut Zucchini Muffins

Today was all about food. Not intentionally. It just happened to pan out (pun intended) that way.

I was in the kitchen stirring up a storm most of the day, and when I wasn’t, I was shopping… for food.

First it was Quick Cinnamon Quinoa Pancakes (with almond butter, banana, hemp seeds and real maple — ohh, yes!).

Note: don’t foget the baking powder when making pancakes. My iced coffee hadn’t kicked in obviously.

Then at the farmer’s market, I filled my turquoise Chico Bag with plump purple figs, sungold tomatoes, six sunset nectarines, and a couple big handfuls of greens. 

After a sunny 1-mile afternoon swim, I was back in the kitchen to throw together a simple lunch. 

A Trader Joe’s run came next for weekly staples: bananas, more leafy greens, and dark chocolate. 

A bag of flour and coconut oil ended up in my basket, too, for a recipe.

Baking in the middle of a hot August day. 

Yes… isn’t that what the AC is for?

I realize I recently made a loaf of Chocolate Chip Zucchini Bread, but these are muffins — you know how I feel about my muffins.

Plus, zucchini isn’t in season for ever.

Summer will end. Sorry to burst your bubble.

So make ’em while you can.

Coconut Zucchini Muffins

Check out my RECIpage for the full recipe.

…and even if the chocolate chips are “optional”, you know what the right decision is ;)  

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Of Possible Interest: Health Benefits of Coconut Oil

Do you use coconut oil for baking, cooking, or other purposes?