Start by grating the zucchini as finely as possible using a grater. Once grated, place it into a clean kitchen towel or a few layers of paper towels. Gather the edges and squeeze firmly over the sink to remove all excess moisture. Keep squeezing until the zucchini feels almost dry to the touch—this step is critical because too much water will make your muffins dense and soggy instead of soft and fluffy.

Preheat your oven to 180°C (350°F) so it reaches the correct temperature before baking. While the oven is heating, prepare your muffin tray by lining it with paper liners or lightly greasing each cavity with oil or butter. This prevents sticking and ensures the muffins come out cleanly after baking.

In a medium-sized mixing bowl, add the almond flour, baking powder, cinnamon, and salt. Use a spoon or whisk to mix everything thoroughly, making sure there are no clumps and that the baking powder is evenly distributed. This helps the muffins rise properly and gives a consistent texture in every bite.

In a separate bowl, crack the eggs and whisk them until slightly frothy. Then add the melted butter (make sure it’s not too hot), your keto sweetener, and vanilla extract. Whisk everything together until the mixture becomes smooth, glossy, and well combined. This step builds the base flavor and ensures the sweetness is evenly spread.

Slowly pour the wet mixture into the bowl with the dry ingredients. Using a spatula or spoon, gently mix everything together until a smooth batter forms. Be careful not to overmix—stop as soon as everything is combined. Overmixing can make the muffins dense instead of soft.

Add the prepared, squeezed zucchini into the batter. Fold it in gently using a spatula, making sure it’s evenly distributed throughout the mixture. Take your time here so every muffin gets the same amount of moisture and texture.

Spoon the batter evenly into the prepared muffin tray, filling each cup about three-quarters full. This gives the muffins enough space to rise without overflowing. Try to keep the portions even so they bake uniformly.

Place the tray in the preheated oven and bake for 20–25 minutes. Keep an eye on them toward the end—the tops should turn lightly golden, and when you insert a toothpick into the center, it should come out clean or with just a few crumbs.

Once baked, remove the tray from the oven and let the muffins cool in the pan for about 10 minutes. This resting time helps them firm up and makes them easier to handle. After that, you can transfer them to a wire rack or serve them warm for the best texture and flavor.