Instructions

• Preheat the oven to 180°C (350°F). Line a muffin pan with paper liners or grease the cups.
• Grate the zucchini and pack it down to measure 1 cup (125 g). If you prefer not to have green specks, peel the zucchini before grating. Do not squeeze out any liquid.
• Melt 1/3 cup (75 ml) coconut oil (or butter) in a small pan or the microwave; set aside to cool slightly.
• In a large bowl, beat 6 medium eggs (or 5 large) with an electric mixer or whisk until pale and about doubled in volume, about 3 minutes.
• Add 1/4 cup (50 g) granulated sweetener, 2/3 cup (75 g) coconut flour, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon, 1/4 teaspoon grated nutmeg, and 1 teaspoon vanilla extract to the beaten eggs. Pour in the melted coconut oil.
• Mix until the batter is well combined and relatively smooth, then gently fold in the packed grated zucchini (1 cup / 125 g) until evenly distributed.
• Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
• Bake at 180°C (350°F) for 25–30 minutes, or until the tops are lightly browned and a skewer inserted into the center comes out clean.
• Remove the muffins from the oven and let them cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.