Kids can make this breakfast muffin with end of the summer fresh from the garden organic zucchini. Preheat oven to 400 degrees. Kids can line a muffin pan with baking cup liners, making it easy to remove from the pan and easy to eat. In baking, dry ingredients and wet ingredients are mixed separately. Kids can use a whisk to mix evenly in a large bowl 1 ½ cups of organic whole wheat pastry flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp sea salt, ¼ tsp nutmeg, and 1/8 tsp ginger. In a medium bowl, mix 1/3 cup organic cane sugar, ½ cup organic almond milk, ½ cup organic vanilla cultured coconut milk yogurt, 1/3 cup canola oil, and ½ tsp vanilla. Kids can carefully use a grater to shred 1 organic zucchini with its skin. Chop ½ cup organic raw pecans. Add the milk mixture to the flour mixture and stir until just blended. Gently fold in 1 cup shredded zucchini and ½ cup pecans into the mixture. Using a large spoon, divide the batter into 12 baking cups. Bake in preheated oven for 18 – 22 minutes. Test with a toothpick inserted in the center. When it comes out clean, let cool in pan for 5 minutes, then remove to cool on a rack.