Gluten Free Zucchini Muffins

0 Preheat oven & prep ingredients. Preheat the oven to 350. While the oven is preheating get all of your ingredients ready. Grate the zucchini and make sure to squeeze all of the liquid out of it. Line a muffin tin with muffin cup liners.
1 Mix together muffin batter. Combine all dry ingredients (flour, hemp & flax seeds, salt, baking soda and powder, cinnamon) into a high speed blender or food processor and process until smooth. You may need to scrape the sides to get it fully mixed. 
2 Add wet ingredients. the Mix together wet ingredients in a large bowl (pumpkin, eggs, maple syrup) until fully combined then fold in walnuts and zucchini. Finally, add in dry ingredient mixture. Mix until fully combined.
3 Bake. Divide batter among 12 baking cups. Bake for 25-35 minutes until an inserted toothpick comes out clean.  Allow muffins to cool.
4 Enjoy! Spread gluten free zucchini muffins with a little bit of butter and nut butter of choice. Enjoy! They are also delicious crumbled on a yogurt bowl.