Zucchini-almond muffins

I'm sure you came home some of that overgrown zucchini, probably from grandmothers or friends, what is grown in the garden. Such zucchini are frankly not very flavorful.Too is not ideal for grilling or my favorite zucchini noodles.

Ideally, these zucchini grated and used to roast. Recipes for different breads, pies, cakes, muffins, pancakes can be found on countless Internet.

This time I bring you a recipe for zucchini-almond muffins that I have prepared forregulars and Gourmet . They probably taste the best muffins I've ever baked. The combination of zucchini, almonds and dark chocolate is delicious. Muffins are very rich thanks to the almonds. For someone can be difficult. Therefore, if you are not used regularly consume nuts, you can try to replace part of the almond flour such as spelled or buckwheat.

Zucchini-almond muffins (5-6 pieces)

• 1 and ½ cup ground almonds
• 1 teaspoon baking soda
• Pinch of salt
• 1 teaspoon cinnamon
• 1 cup grated zucchini
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 tablespoon agave syrup
• 1 egg
• 20 g dark chocolate

Almonds I pomlela at the most granular powder. Then I mixed with soda, salt and cinnamon. I added grated zucchini. In a bowl, stirred up the eggs with buttermilk, vanilla extract, syrup and mix to incorporate. In conclusion, I carefully vmíchala the fragments that small pieces of chocolate. I filled muffin cups lined with baking paper or nastříhaným. I baked in a preheated oven at 180 degrees about 20-30 minutes.

If you want more fluffy muffins, whisk together the egg white dotuha, but it is not necessary muffins are so good. There is no need to be overly aligned, thanks almond will naturally sweet flavor. Another advantage is that it is a very simple recipe, spoon and stir a few times already filling the cups with batter.