Zucchini-Coconut Muffins — Three Many Cooks

Ingredients

• 2½ cups white whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ½ teaspoon table salt
• 1 cup Greek yogurt
• ⅓ cup milk
• 2 large eggs
• ⅔ cup light brown sugar
• ½ cup coconut oil
• 1 teaspoon vanilla extract
• 2 cups zucchini, coarsely grated and squeezed of liquid
• 1 cup unsweetened shaved coconut