Blueberry Zucchini Muffins with Pecans

Did you know that zucchini is technically a fruit? Well, I’m going to refuse to believe it so let’s pretend it’s still a vegetable. Zucchini and blueberries are more alike than you may realize; both are on the sweeter side with a slight bitterness to them and both hold a high-water percentage which makes for a perfect marriage when it comes to these muffins. The grated zucchini adds an earthiness while the blueberry is a pop of sweetness. The pecans bring in all the buttery flavor and crunchy texture. Cinnamon and pinch of nutmeg add some warmth while the nuttiness from the coconut oil compliments the pecans. Butter, applesauce, or another oil may be substituted for the coconut oil, but I think you would be missing out here.