Step 1

Set the shredded zucchini in a sieve in the sink and sprinkle lightly with salt. Let drain one hour, then squeeze as much liquid from the zucchini as possible.

Step 2

Preheat the oven to 350ºF and line a muffin tin with 12 parchment or silicone liners.

Step 3

In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, spices, and salt.

Step 4

Stir in the zucchini, eggs, butter, and 3 tablespoons of the water. Add additional water if the batter is overly thick. It should be easily scoopable but not pourable.

Step 5

Stir in the nuts, if using. Divide the batter among the prepared muffin cups and bake about 25 minutes, until the tops are lightly browned and firm to the touch.

Step 6

Remove and let cool in the pan.