This was a staple food item in our home growing up. My mom, an avid gardener, always had more fresh zucchini than she needed and that meant lots of zucchini muffins. So for me, late summer means zucchini muffins. Since I'm prone to nostalgia, I don't venture too far from mom's classic zucchini muffin recipe, except that it's gluten free and no refined sugar.
1/2 cup honey or pure maple syrup
1 cup apple sauce or pureed pumpkin ( in place of 1 cup oil)
1 tbsp ground flax seed + 3 tbsp water
2 cups grated zucchini
3 tsp organic vanilla
2 cups almond flour
1 cup arrowroot starch
1 tsp baking soda
2 tsp cinnamon
1 1/2 tsp baking powder
Combine all ingredients, mix with hand mixer until well blended. Bake at 325 for 20-30 minutes in muffin tins.