This is my mother’s recipe for zucchini mini-muffins. (They don’t taste like zucchini. For some reason, my mother bakes a lot with zucchini. Her glazed carob-zucchini cake is legendary.) These are gluten-, soy-, and casein-free, but they are a newer development for Martin; he was previously grain-free entirely. My mother is making them now with duck eggs. Martin gobbles these muffins.

3 cups grated zucchini
3 eggs, beaten
2 cups almond flour
1 cup quinoa flour
1/3 cup ghee
1/2 cup sweetener (honey, agave, coconut crystals)
2 tsp cinnamon
1 tsp baking soda
1/2 tsp sea salt

Combine all ingredients and pour into oiled muffin or mini-muffin pan. Bake at 350º until a toothpick inserted into the center of one comes out clean.