Makes 12 muffins.
- 1 cup grated zucchini (from about 1 small)
- 3/4 cups almond flour (78 g)
- 3/4 cup all-purpose flour (90 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp fine-grain salt (like table or sea salt)
- 2 eggs, room temperature
- 1/3 cup olive oil (or melted coconut oil)
- 1/4 cup buttermilk (or full-fat plain yogurt)
- 1 tsp apple cider vinegar
- 1/2 tsp vanilla extract
- 2 oz bittersweet (60-70%) chocolate, chopped, optional
- turbinado sugar (also called "raw" sugar), to finish, optional
- Preheat oven to 350 degrees.
- Line a standard size muffin tin with paper liners, or lightly grease with whichever type oil you're using.
- Place the grated zucchini in a fine mesh sieve and press out excess water. Set aside.
- In a medium bowl, whisk together the flours, granulated sugar, baking soda, baking powder, cinnamon and salt.
- In a large bowl, whisk together the eggs, olive oil, buttermilk, vinegar and vanilla. And the flour mixture and stir until a few streaks of flour remain. Add the zucchini and chocolate, if using, and stir just until everything is fully combined.
- Divide the batter among the 12 muffin cups and sprinkle with the turbinado sugar, if using.
- Bake 15 - 20 minutes, until golden around the edges and a toothpick inserted in the middle comes out clean. Let cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
- To grate the zucchini, I prefer to use the large holes on the wide side of a box grater.
- I often make these muffins with a 2 oz bar of Guittard chocolate. But if you have, say, a 4 oz bar of Ghirardelli, by all means, feel free to add all 4 oz to the recipe, just know that the chocolate flavor will be more overpowering. But that's not necessarily a bad thing. 😉
- These muffins freeze beautifully.
- Recipe adapted from Sprouted Kitchen via Cup of Jo (one of my favorite blogs!).