1. Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners. You’re only making 10 muffins, so leave two liners out.
2. Squeeze shredded zucchini of excess moisture with a paper towel. In a large bowl, add zucchini, banana, cashew butter, maple syrup, eggs and vanilla. Mix until smooth and well combined.
3. Next add the dry ingredients to the wet ingredients: coconut flour, baking soda and salt. Mix until combined.
4. Divide batter evenly between 10 muffin cups. Bake for 22-27 minutes or until toothpick comes out clean and the tops of the muffins are just slightly golden brown. Makes 10 muffins.