Step 1

Preheat oven to 350°F. Line a muffin tin with paper cups and set aside.

Step 2

Place grated zucchini in a clean dish towel and wring out any excess moisture. Set aside.

Step 3

In a large bowl whisk together almond flour, cinnamon, baking powder, baking soda, and salt. In a small bowl whisk together eggs, egg yolk, brown sugar, oil, and vanilla extract. Stir in wet ingredients into dry and then gently stir in zucchini.

Step 4

Divide into the prepared muffin tins, filling ⅔ full. Sprinkle tops with optional turbinado sugar.

Step 5

Bake on the middle rack for 20-22 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

Step 6

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