It's time to use up all of those delicious summer squash growing in your garden by whipping up a batch of these Healthy Zucchini Muffins! Not only are these zucchini muffins bursting with fresh lemon flavor, but they are also gluten-free, grain-free, Paleo, refined sugar-free, and can easily be made vegan!
Using a food processor, finely grate the zucchini. Measure out 2 cups. Squeeze all of the excess water out of the zucchini. (You will end up with a little over 1 cup of grated zucchini once water is squeezed out.)
In a large bowl combine eggs, vanilla, sugar, syrup, almond butter, and oil. Whisk until combined.
In a separate medium-sized bowl combine starch, almond flour, baking soda and salt. Whisk to combine.
Add dry ingredients to wet ingredients and stir until just combined. Next, add shredded zucchini, lemon juice and lemon zest. Mix until just combined, being careful not to over mix.
Line a regular-sized muffin tray with cupcake liners. Spray liners with non-stick cooking spray and fill to 3/4 full. Top each with 1 teaspoon sliced almonds.
Bake for 23-25 minutes, or until a toothpick when inserted in comes out clean.