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.