Almond Zucchini Muffins

A few years back I came across a recipe for Zucchini cupcakes that I really enjoyed. However, the frosting was very sweet and my family is not particularly fond of lots of frosting. So I did some alterations and came up with a muffin recipe. After all my tweaking, my muffins had a flavor profile of their own. They are moist and delicious and unique. There is not too much of any one flavor, yet they blend together well to give it a rich bakery flavor. I hope you enjoy them. 

When using freshly grated zucchini, it calls for one and a half cups. When using frozen grated zucchini, thaw out 3 cups and drain off the liquid. The remaining zucchini will equal about one and a half cups. 

Almond Zucchini Muffins

2 eggs

1 1/3 cups sugar

2/3 cup vegetable oil

1/2 cup orange juice

1/4 cup plain greek yogurt (or dairy free almond yogurt)

1 1/2 cup grated zucchini

1 teaspoon almond extract

1teaspoon vanilla extract

2 1/2 cups flour

1 cup finely ground almond flour

1 1/2 teaspoons cinnamon

1/2 teaspoons allspice

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Sanding Sugar (Optional)

Whisk together eggs, sugar, oil orange juice, yogurt and almond extract. Stir in grated zucchini. In a separate bowl, sift together the remaining dry ingredients. Add dry ingredients into wet mixture and stir until just moistened.

Line muffin tins with papers, silicone muffin cups or spray tins with non stick spray. Fill muffin cups 3/4 full with batter. Sprinkle with sanding sugar. Bake muffins at 350º for 25 minutes. Makes 24 muffins.

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