INGREDIENTS
For the crumb topping:
3/4 cup
flour
1/2 cup
sugar
1/2 cup
roughly chopped pecans
6 tbsp
coconut oil
For the muffins:
2 1/2 cups
flour
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1 tsp
cinnamon
3
large eggs, at room temperature
1/2 cup
coconut oil, at room temperature
3/4 cup
brown sugar
1/2 cup
sugar
3 cups
shredded zucchini