Zucchini Pecan Financiers (GF)

 The financier, to me, is the ultimate baked good. More decadent than a muffin, but classier than a cupcake, it can be devoured at any time of day. Another remarkable quality of financiers is there ability to improve with age. Although I suppose given the quantity of butter they contain it's not surprising they maintain their fine, moist crumb. With the basic financier formula down -- brown butter, egg whites, almond flour -- I have been eagerly attempting different variations on the typical recipe. After the last of the purple carrot financiers was polished off a couple of weeks ago, I headed back to the kitchen for variation number four. I substituted ground pecans for some of the almond flour, added about a half a cup of shredded zucchini, and upped the amount of white rice flour by 10 grams. While at first this batch was a little too moist, a minute or two under the broiler dried them out just enough and enhanced the crispiness of the outer crust.  

To make these, simply follow my recipe for purple carrot financiers with a few minor adjustments. Replace the shredded carrot with half a cup of shredded zucchini, and then increase the rice flour to 70 g to compensate for the added moisture.