Gluten-Free Zucchini Muffins With Cashew Cream Frosting

Preheat the oven to 350 °F/180°C. Then, lightly grease a muffin tin with coconut oil or line it with muffin/cupcakes liners.
Grate the zucchini and set aside.
Place a large sieve over the bowl and sift in 1¼ cups (140 g/4.9 oz) fine almond flour, 3 tbsps (30 g/1 oz) tapioca flour, ¾ cup (75 g/2.6 oz) oat flour and 1 pinch of salt. Using a big spoon or spatula, stir the flour mixture to combine.
In a blender, beat 2 cups (300 g/10.5 oz) grated zucchini, 2 eggs ¼ cup lemon juice, ¼ cup melted coconut oiland ⅔ cup (140 g/4.9 oz) cup sugar until smooth and creamy.
Add the liquid ingredients to the bowl of dry ingredients and stir to combine. (Mix the batter carefully and gently using the folding method until no lumps are seen). Lastly, add 1 tbsp baking powder and mix it again.
Fold in ½ cup (50 g/1.7 oz) chopped walnuts, if using.
Fill the muffin liners with the batter until 3/4 full. Bake for 20-30 minutes or until a toothpick comes out clean.
Remove from the oven and let it cool for at least 10-15 minutes.

Soak 1 cup of the dry cashew nuts in the filtered water for at least 8 hours before making the frosting.
In a high-speed blender, beat 1 ½ cups (220 g/7.7 oz) soaked cashew nuts, 1 lemon (juice only) and 2 tbsps (30 g/1 oz) sugar until they turn into a smooth cream.
Use to frost the muffins. Finish decorating the muffins with some lemon zest and chopped walnuts.