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Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 375°F. Line a cupcake/muffin pan with parchment cupcake liners (see note).
Step 2
Working in small batches, use a cheesecloth to wring dry the shredded zucchini. You should start with 4 cups of shredded zucchini. Once it is dried, you should be left with 2 ¾ cups of zucchini.
Step 3
Combine dried zucchini, eggs, cheese, almond flour, coconut flour, baking powder, onion powder and garlic powder. Mix with a large spoon or spatula until everything is evenly mixed and coated.
Step 4
Using an ice cream scooper, scoop batter into muffin cups, until batter reaches the top of the liners. You should have enough batter for 9 muffins.
Step 5
Bake for about 25 minutes until muffins are completely cooked and the surface is no longer wet to the touch.
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