Preheat oven to 375° F.
Combine flour, baking soda, baking powder, salt, coriander, cinnamon, nutmeg, cloves and ginger in a medium size mixing bowl. Whisk until well combined.
1 & ¾ cups all purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground coriander seed, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground ginger
Rinse and dry zucchini. Cut it into a few large pieces and place them in your food processor. Puree for 30-60 seconds, stopping to scrape the sides of the container as necessary. No food processor? That's okay! You can use a cheese grater to shred zucchini.
In a separate, larger mixing bowl combine zucchini puree, pumpkin puree, eggs, vanilla extract, white sugar and brown sugar! (if you don’t have a full cup of zucchini puree you can supplement with additional pumpkin). Whisk well.
1 cup fresh zucchini puree, 1 cup pumpkin puree, 2 large eggs, 1 teaspoon pure vanilla extract, ½ cup white refined sugar, ⅓ cup brown sugar
Melt coconut oil in the microwave and allow it to cool slightly. Mix into wet ingredients until well incorporated.
⅓ cup coconut oil
Transfer dry ingredients into wet. Use a spatula and gently fold them together, stop when little to no dry ingredients remain. Be careful not to overmix.
Lightly coat your muffin pan with non stick cooking spray and distribute batter into each cavity. If desired, use a measuring cup or ice cream scoop to help proportion batter evenly. (You can also opt to use muffin pan liners instead of nonstick spray)!
Place pan in preheated oven and bake muffins for about 20 minutes. When a toothpick comes out clean, they are done.
Allow muffins to cool on a paper towel or wire wrack and enjoy!