Ingredients:

  • 1.5 cups gluten-free all-purpose flour blend
  • 0.5 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 0.25 tsp sea salt
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cups shredded zucchini

Instructions:

  1. Preheat your oven to 350°F (177°C) and line a standard 12-cup muffin tin with paper liners or parchment squares.
  2. Grate the zucchini using the fine holes of a box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess water.
  3. In a large bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, cinnamon, and salt.
  4. In the same bowl or a separate jug, whisk the maple syrup, melted coconut oil, eggs, and vanilla until the mixture is glossy and emulsified.
  5. Fold the dry ingredients into the wet mixture until just combined; stop as soon as no flour streaks remain to avoid over-mixing.
  6. Gently fold in the squeezed zucchini shreds.
  7. Divide the batter evenly among the 12 liners, filling them nearly to the top. Bake for 30–35 minutes until golden brown.