Preheat oven to 180C (350F). Line a 12-hole muffin tray with unbleached paper cups. Set aside.
Before you starts, make sure all the ingredients are at room temperature especially eggs, cream and oil.
Prepare the zucchini
Remove the ends of the zucchini, keep 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 water or keep 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 together.
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 ingredients are at similar temperature.
Combine with a spoon until a thick muffin batter form. 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 muffins.
Bake for 20-25 minutes at 180°C (350°F) or until a skewer inserted in the center of one muffin come out clean.
Cool the muffins 10 minutes in the tray then transfer 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, can take 4 hours or overnight.
Store in an airtight muffin box in the pantry for 3 days or freeze in zip bags or airtight box. Defrost the day before on a rack.
Sugar free chocolate chips swap : you can use chopped pecan, walnuts or cocoa nibs if preferred.