zucchini lime coconut muffins

If you live anywhere in the south then at one time or another you have walked out your front door and realized that yet again you had been "gifted" by a friend, family member, co-worker, or your worst enemy... with a 10 pound bag of zucchini. You look up and down the street, thinking who could do this to you. And is there time to still run after them. Then you slowly walk back into your house and try to fit this crazy green squash into your already over flowing refrigerator full of your own zucchini, from your CSA or a neighbor, or your own little plot of land.
Well, we have 5 kids and when we lived in Nashville we found ourselves on the receiving end of zucchini so much that when I came home and found a bag tied to my door my kids would immediately start begging to throw it away. I am grateful that these kind people thought of us but why could they not ever leave us Thai food??
So this is where this recipe came from, I had tried zucchini bread recipes before but they just didn't taste very good, mostly they still tasted like zucchini, or they just didn't use up enough of the stuff. But this recipe uses a full 8 cups. And the flavors are amazing. So... After trying this recipe don't blame me if you find yourself begging your neighbors for their zucchini!!

zucchini lime coconut muffins
8 cups whole spelt flour
4 t baking powder
3 t baking soda
2 1/2 t salt
6 t ground flaxseed (coffee grinders work the best)
mixed with 6 T water in separate bowl
2 1/2 cups organic unbleached cane sugar (or 1 1/2 cups agave nectar and add
1/2 cup extra flour)
3 cups organic canned coconut milk (exactly 2 14oz cans)
lime zest from 3 limes
1/2 cup lime juice (or juice from 3 limes)
8 cups zucchini shredded in food processor
3/4 cup coconut oil
1 cup unsweetened shredded coconut
mix the flour, baking soda and powder and salt in a medium bowl and set aside
preheat oven to 375
mix ground flaxseed and water in small bowl until completely blended
mix together flaxseed mix, sugar, coconut milk, lime juice and zest, zucchini, coconut oil, and shredded coconut
mix well.
Slowly add the flour mixture until thoroughly mixed, but don't beat it or over mix it, mix it until it is just all wet.
pour this batter into ungreased muffin tins 2/3 of the way full.
and bake in oven for 25-30 minutes, checking after 15.
They should be slightly brown on top and a knife should come clean from the centers
let them cool in the muffin tins for 20 minutes (if you can wait that long)
and then transfer them to a covered container. they will last 2-3 days at room temperature
and 2 weeks in the fridge. You can also freeze these.
makes about 60 muffins.