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Preheat oven to 325 degrees Fahrenheit. Line a muffin tray with 6 cupcake liners
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Sift together cassava flour, coconut flour, tapioca starch, baking soda, and salt.
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In a separate bowl beat egg and sugar with an electric mixer until well creamed. Add avocado oil and continue to beat well, about 1 minutes. Stir in cream of tartar, vanilla, and coconut milk.
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Make a well in the dry ingredients and add in the wet, mixing well. Fold in the zucchini
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Spoon the batter into the muffin tins about 3/4 of the way full.
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Bake for 25-30 minutes, or until a knife comes out clean. Cool on a wire rack.