Grate the zucchini using a box grater (large holes). Take the grated zucchini by the handful and squeeze it over the sink to get rid of as much liquid as possible. Once you’re done wringing out the entire batch, fluff it up and measure out 2 cups. Set aside.
In a large bowl, whisk together the brown rice flour, almond flour, arrowroot flour, baking soda, baking powder, salt, cinnamon and cardamom.
In another bowl, whisk together the sugar and eggs. Then mix in the zucchini, coconut oil, tahini and vanilla. Add the zucchini mixture into the flour mixture and mix until combined.
Preheat the oven to 375F and line a muffin tin with liners (or grease with coconut oil). Pour the batter evenly, ¾ of the way into each hole. Sprinkle each one with sesame seeds and cane sugar.
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Remove from the tin to cool.
