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Grate the zucchini. You do not have to squeeze out the moisture, the coconut flour will absorb it. Melt the butter. In a large bowl, mix together the zucchini, butter, salt and pepper. Stir in the beaten eggs and oregano. Stir the coconut flour and baking powder until the batter thickens, about a minute or so. Do not overwork the batter. Fold in the grated cheddar. Grease a muffin tin or use silicone cupcake molds. Divide the batter evenly. I like to first add 1/4 cup to each mold and then divide the rest. I added about 1 1/2 tablespoons of batter to each muffin after the initial 1/4 cup. It's ok to overfill the holes and make a small pile, as the muffins don't rise too much. Bake until the muffins are golden, about 25 minutes. Let cool for a couple of minutes and enjoy. # Meal Prep Tip You can store the muffins in the fridge in an airtight container for up to 5 days. Enjoy at room temperature or gently reheat in the oven or microwave.
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