Ingredients:

  • 2 ½ cups (280g) superfine almond flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1g) ground nutmeg
  • ½ tsp (3g) sea salt
  • 2 large eggs (room temperature)
  • ½ cup (120ml) maple syrup or honey
  • ⅓ cup (80ml) melted coconut oil or melted unsalted butter
  • 1 tsp (5ml) pure vanilla extract
  • 1 ½ cups (150g) shredded zucchini, squeezed dry
  • ½ cup (85g) dark chocolate chips or chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with liners or grease thoroughly with coconut oil.
  2. Grate the zucchini. Place the shreds into a clean kitchen towel and squeeze firmly over the sink until no more liquid escapes.
  3. In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt until no clumps remain.
  4. In a separate bowl, beat the eggs, maple syrup, melted oil, and vanilla until the mixture is smooth and slightly frothy.
  5. Fold the wet ingredients into the dry ingredients using a spatula. Stir in the squeezed zucchini and optional mix-ins until just combined, stopping as soon as the streaks of flour disappear to avoid over-aerating the batter.