I don't blame you. I was skeptical as well, but holy crap, what a surprise when I opened the oven and saw these beautiful muffins staring back at me.
2 cups almond butter
2 cups shredded zucchini, strained or squeezed (a LOT--you want to get as much moisture out as you can. Measure 2 cups out AFTER you have strained it)
1 tsp baking soda
1 tsp baking powder
1 tbsp. vanilla
1 tbsp. cinnamon
Any other spices you desire--pumpkin spice would probably be awesome for fall
Add almond butter to mixing bowl. I used a hand mixer to get mine nice and smooth. Add eggs and mix. Mix in zucchini and the rest of ingredients and stir well. Pour into paper lined muffin tins, filling about 2/3 of the way. I used 1/4 measuring cup for mine. Bake at 350 for 12-15 minutes until passes toothpick test. Makes 12 muffins.
Source: Life as A Plate