These muffins are moist, satisfying, and nutrient dense thanks to ingredients like zucchini and almond flour. There’s something nostalgic about zucchini bread, maybe it reminds me of summer treats growing up due to the abundance of zucchini growing in my mom’s garden. I hope you enjoy these muffins as much as I do.

Recipe

Ingredients

• 2 large eggs (haven't tried with flax egg for a vegan version)

• 1/4 cup smooth almond butter

• 1/4 cup organic coconut oil or ghee, melted

• 1/2 cup organic coconut sugar

• 1 tsp pure vanilla extract

• 1 3/4 cups almond flour

• 1/3 cup arrowroot flour

• 1 tsp baking soda

• 1/4 tsp fine grain sea salt

• 1 tsp cinnamon

• 1/8 tsp nutmeg

• 2 cups shredded zucchini (after squeezing water out, which was about 2 and 1/2 medium sized zucchinis; use a nut milk bag to squeeze the water out!)

• 1 cup chocolate chips, dairy free

How to

1. Preheat oven to 350 F and line a muffin pan with parchment liners.

2. In large bowl, whisk eggs, almond butter, coconut oil, coconut sugar, and vanilla.

3. In separate bowl, combine almond flour, arrowroot flour, baking soda, salt, cinnamon, and nutmeg.

4. Stir dry ingredients into the wet until well combined and thick.

5. Fold all the shredded zucchini in (make sure well squeezed!!) into the batter until distributed.

6. Stir in chocolate chips.

7. Fill muffin cups at least 3/4 of the way.

8. Sprinkle chocolate chips and walnuts on top.

9. Bake for about 20-25 minutes until muffins are set in the center.

10. Allow to cool, then transfer to drying rack. Enjoy!!