After posting my Chocolate Zucchini Snack Cake last year, I had a lot of requests for a gluten free alternative. These muffins deliver all the same deliciousness, sans the grains and the gluten.
It never fails to amaze me, that one can use almond butter as the base of a baking recipe and actually end up with a moist and delicious baked good (this recipe and this recipe are also great examples of this technique).
Just make sure that after you grate your zucchini, you squeeze all the water out of it. You may surprised at just how much water they hold.
I love making these on the weekend and then adding them to lunch boxes during the week. They are also great with a cup of tea or coffee in the afternoon.