• 1 cup (2 1/2 dl) gluten free flour
• 1/2 cup (1 1/4 dl) almond flour
• 1/2 cup (1 1/4 dl) corn starch
• 1 t baking powder
• 1 t baking soda
• 1/2 salt
• 1/2 t ground cardamom
• 1/2 cup (1 1/4 dl) coarsely chopped walnuts
• 2 eggs
• 1/2 cup (1 1/4 dl) sugar
• 1 t vanilla extract
• 4 T coconut oil
• 1 cup (2 1/2 dl) grated zucchini (about half a medium size zucchini)

Preheat the oven to 350 F/175 C

Mix all the dry ingredients, including the walnuts, in a big bowl. Mix the eggs and sugar until fluffy then add the vanilla extract, coconut oil and zucchini. Combine with the dry ingredients and mix well.

Distribute the batter into 12 muffin cups. Bake for 20-25 minutes. Cool on a baking rack. Freezes well!