Ingredients
6 eggs
1/3 cup melted coconut oil
1/2 cup granulated low-carb sweetener
3/4 cup coconut flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup grated zucchini
1/2 cup walnuts, chopped
Directions
1. Preheat the oven to 350 degrees and put liners in muffin cups or grease with coconut oil.
2. Beat the eggs well. Add the coconut oil and sweetener and stir until smooth.
3. Add the coconut flour, baking soda, cinnamon, nutmeg and salt and stir well to combine.

4. Fold in the zucchini and the walnuts.
5. Distribute the batter amongst the muffin cups.
6. Bake for 25 minutes or until a cake tester comes out clean.
7. Serve slightly cooled.