- 2 cups almond flour 500 mL
- 1 tsp ground cinnamon 5 mL
- 1 tsp gluten-free baking powder 5 mL
- ½ tsp baking soda 2 mL
- ½ tsp salt 2 mL
- 2 eggs
- ½ cup agave nectar or liquid honey 125 mL
- ¼ cup unsalted butter, melted 60 mL
- 1 cup shredded zucchini 250 mL
- 1 cup chopped pecans, toasted 250 mL
- 12-cup muffin pan, greased
- Preheat oven to 350°F (180°C)
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.
- In a medium bowl, whisk together eggs, agave nectar and butter until well blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in zucchini and pecans.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.