1 cup almond flour
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 large egg
1 egg white
1/3 cup sugar
1 Tbsp brown sugar
1 Tbsp canola oil
1 Tbsp buttermilk
3/4 cup grated raw zucchini, wring out moisture slightly and loosely pack into measuring cup
1/2 cup chopped pecans
Preheat oven to 350 degrees F.
Measure almond flour into medium-sized bowl. (If flour has been stored in freezer, let it come to room temperature for 10-15 minutes.) Add salt, baking soda, and cinnamon to flour and use a fork to combine and press out any lumps.
Put 1 egg and 1 egg white into small bowl. Add sugars and use a electric mixer to beat until the mixture has tripled in size, about 2-3 minutes. (You shouldn't beat it until the eggs begin to form peaks like meringue.) Gently stir in canola oil and buttermilk.
Wash zucchini and grate with large side of a hand grater. Squeeze water out of zucchini if it seems wet, then loosely measure out 3/4 cup of grated zucchini. (Zucchini doesn't have to be completely dry but shouldn't be dripping water.) Add pecans.
Stir the egg mixture into the dry ingredients, only stirring enough to barely combine, then gently fold in the zucchini and pecans. Spray 6 muffin cups (or a muffin tin) with non-stick spray or oil, then divide mixture evenly into cups.
Bake muffins about 45 minutes, or until top is browned and toothpick inserted into the center comes out clean. (I was surprised they took that long to bake, but the batter is quite moist and dense and I really did bake them for 45 minutes.)
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