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In a large bowl, cream the softened butter. Whisk in the sweetener. Whisk in the eggs one at a time. Add the vanilla extract. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, xanthan gum and salt. Add the dry ingredients to the wet ingredients and stir until well combined. You will get a thick, dough-like batter. Fold in half of the coarsely chopped walnuts and the finely grated zucchini. Line a muffin tin with liners. If you have them, use silicone liners, else paper will do. You can also make a loaf (instead of 12 muffins) using a loaf tin measuring 9 in by 5 in (about 23 cm by 12.5 cm). Evenly divide the batter. I like to add about 1/4 cup of dough per muffin and then divide the rest, about another tablespoon per muffin. Top with the remaining chopped walnuts and bake for 25 minutes or until done. You can check this with a toothpick. Insert it into the center - it should come out clean. When baking a loaf, increase the time in the oven to about double (50 minutes). If the bread browns too quickly, you can cover it with aluminum foil. Let cool and enjoy. # Meal Prep Tip / Storage At room temperature, the muffins / bread keeps a couple of days. We recommend you store it in an airtight container in the fridge for up to 5 days. Alternatively, freeze individual portions or a loaf for up to 6 months. Thaw and briefly microwave for that freshly-baked taste.
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