Zucchini Muffin

Preheat the oven to 150°C (fan). Line a muffin tin with paper cases.

Wash the zucchini, trim the ends if needed and coarsely grate them.

In a bowl, mix flour, baking powder, salt, chopped almonds and lemon zest well, then fold in the grated zucchini.

In a second bowl, beat the eggs, sugar, milk and oil until frothy.

Add the flour-zucchini mixture to the egg mixture and fold in briefly until no dry flour remains.

Spoon the batter into the cases and bake in the preheated oven for 20–25 minutes.

Let the muffins rest in the tin for 5 minutes, then remove and cool completely on a wire rack. Decorate as desired.