Lemon Ginger Zucchini Muffins

As I sit here writing this at about 9:30 pm, it is still 93 degrees out.  Wow.  I have been craving raw foods and ice cream like crazy and trying to use my oven and stove as little as possible since it tends to heat up my apartment even more. 

You are probably wondering why I am posting these muffins, considering that:
(a) it's damn hot out and the thought of turning on your oven makes you want to scream
(b) it's swimsuit season and you can't bear the thought of having to eat sweets if you want to buy that bikini (or speedo) you've been eyeing
(c) you have better things to do like swim, barbeque, and work on your healthy tan

...but I baked them last week right before the temperatures climbed up and the days were still relatively pleasant.  I think it's safe to say that these muffins will be the last recipe for a while that involves an oven if only for my own sanity and unwillingness to sweat more than is absolutely necessary.   

If you get a chance (i.e. a cool enough moment in your day), you should definitely consider making these muffins.  They were born out of an excess of zucchini from the farmer's market and the desire to want to improve upon the typical zucchini bread.  I added a good bit of lemon zest to brighten things up and some crystalized ginger to give it zing and a bit of spice.  If you think you don't like zucchini, not to fear.  It only lends a hint of earthy vegetal flavor that is more than balanced out by the lemon zest and ginger.  I promise you won't be disappointed if you make these.   

Lemon Ginger Zucchini Muffins
makes 12; adapted from here

3 cups almond flour (or hazelnut flour if you would prefer)
1 1/2 tsp baking soda
1/2 tsp fine grain sea salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 cup coconut oil, melted
1/4 cup plus 2 tbsp pure maple syrup (or honey)
1 tsp pure almond extract (opt.)
3 eggs
zest of 2 lemons
1/4 to 1/2 cup minced crystalized ginger (depending on how ginger-y you want it)
2 cups grated zucchini

Preheat your oven to 350 and line 12 muffin/cupcake cups with liners or parchment paper.  Whisk together the dry ingredients and lemon zest in a bowl and set aside.  Whisk together the wet ingredients in a bowl until smooth, then add to the dry ingredients and stir to combine.  Add the zucchini and ginger to the batter and fold it in until evenly distributed.  Fill your cups 2/3 full and bake 30 to 35 minutes until the tops are golden and a tester comes out clean.  Enjoy!