• Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with unbleached paper cups. Set aside.
• Before you start, make sure all the ingredients are at room temperature especially eggs, cream, and oil.

Prepare the zucchini

• Remove the ends of the zucchini, keep the skin on and grate finely.
• Place the grated zucchini onto a clean towel, wrap the zucchini firmly into the towel and squeeze to extract all the zucchini water. Discard the water or keep it for a different recipe.
• Measure the grated zucchini to reach 3/4 cup. Set aside in a bowl.

Prepare the zucchini muffin batter

• In a medium-size mixing bowl, whisk eggs and sugar-free crystal sweetener until fully combined. It should take 40 seconds max. Set aside.
• In a large mixing bowl, add almond flour, cinnamon, xanthan gum, and baking powder. Whisk to combine all dry ingredients.
• Pour the beaten egg mixture, melted coconut oil, and coconut cream onto the bowl with almond flour. Make sure the oil is not burning hot, or it will 'cook' your eggs. Otherwise, cold eggs will solidify coconut oil, so make sure all the ingredients are at a similar temperature.
• Combine with a spoon until a thick muffin batter forms. The batter is grainy because of the use of almond flour, and it is normal.
• Stir in grated zucchini and sugar-free chocolate chips.
• Fill the 12 muffin paper cups evenly with the zucchini muffin batter. I used a mechanical ice cream scoop to precisely measure the same quantity of batter for each muffin.
• Bake for 20-25 minutes at 180°C (350°F) or until a skewer inserted in the center of one muffin comes out clean.
• Cool the muffins 10 minutes in the tray, then transfer them on a cooling rack.
• Cool at least 1 hour before eating. The longer you wait, the better the texture will be. I recommend you wait until they reach room temperature, it can take 4 hours or overnight.

Storage

• Store in an airtight muffin box in the pantry for 3 days or freeze in ziplock bags or airtight box. Defrost the day before on a rack.