Zucchini and Kale Muffins
1 medium zucchini grated
3 kale leaves, finely chopped
2tsp baking powder
3-4 tbsp almond milk (oat or soy milk for nut free)
1 cup gluten free flour
1/2 cup grated cheese (optional)
3 tbsp olive oil
Preheat the oven 180 degrees
Combine the grated zucchini, kale, eggs, almond milk, olive oil and cheese in a large glass bowl.
Add the flour and baking powder to the wet ingredients and mix well.
Prepare the muffin tray.
Evenly divide the mixture into the muffin tray
Place in the oven and bake for 20 - 30 minutes