My Favorite Gluten Free Zucchini Muffins

These are not very sweet - a bread not a cake, but they are really good! We like to eat them with butter, but they could be iced when cool or sprinkled with cinnamon and sugar before baking. Makes 24

2 cups almond flour
1/2 cup potato starch
1/2 cup brown rice flour
1/2 cup ground flax seeds
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
2 tsp gluten free baking powder
1 1/2 tsp baking soda
1 tsp cream of tartar
1 tsp xanthan or guar gum
1/4 tsp salt
4 eggs
2/3 cup melted butter
1 cup coconut sugar or Rapadura (evaporated cane juice)
2 cups shredded zucchini

Preheat the oven to 350. Mix the dry ingredients. Grease your muffin tins and dust with some of the flour mixture. Mix wet ingredients and add to the dry. Blend and spoon the batter into pans. Bake 15-20 minutes, or until a toothpick comes out clean. Let sit in pans ten minutes before placing muffins on a cooling rack.