Preheat your oven to 350 degrees.
Grease your muffin pan with coconut oil or butter.
Shred zucchini using food processor or hand held grater. Squeeze excess juice from zucchini using paper towel.
In a large bowl, mix until smooth: shredded zucchini, cashew nut butter, banana, maple syrup, vanilla, egg, and hemp seeds.
In a small bowl mix: coconut flour, baking soda, and sea salt.
Add dry ingredients to wet ingredients until combined.
Divide batter evenly between 10 muffin cups.
Bake 25 minutes or until inserted toothpick comes out clean. Enjoy!