Zucchini Muffins {almond flour}

This is one of the most tender muffin recipes I've come up with. The subtle spices along with the crunchy sweet topping gives it a great bite and texture. Use these muffins as a quick breakfast, lunch treat, or late afternoon snack. It combines two great recipes: my classic Zucchini Bread and Candied Walnuts. The advantage of making zucchini muffins instead of the bread loaf is that they bake a bit faster and are easy to travel with. Of course, feel free to add candied walnuts to your next zucchini bread loaf too.

I use a food processor with a grating attachment to grate the zucchini, or you can grate it by hand with a box grater. Grating by hand sometimes yields wetter zucchini so if you find your zucchini of any moisture by pressing the grated zucchini in a dish towel.

Your batter should be on the thick side. As with all my muffins and cupcakes, I recommend parchment muffin liners so the muffins are easier to separate from the liners. I use a spoon or spatula to scoop the batter into the liners. There's no need to shuffle or even out the muffin batter because it just naturally falls into shape as it bakes. Enjoy!