These savory zucchini muffins are great as both a snack and as a tasteful compliment to any dinner plate. They are Paleo and Whole 30 compliant. You will never see or taste zucchini the same way again.
Ingredients:
3 heaping cups of shredded drained zucchini (see below)
1/2 tsp salt
1/2 tsp baking soda
1 tsp onion powder
1 tbsp Italian seasoning
2 eggs
1/2 cup almond flour
Directions:
Set oven at 350
Fine shred zucchini. Now hand drain the zucchini, removing as much water as possible.
Combine all of the ingredients, except for the almond flour, in a large mixing bowl. Using your hands, mix all of the ingredients well while slowly adding the almond flour.
Using a muffin tin, well grease muffin cups, then pour the mixture into the cups approximately 3/4 filled.
Accent the muffin mixture with whatever you would like: chopped onions, chopped peppers, chopped tomatoes, etc should work well.
Cook for approximately 30-40 minutes or until the tops of the muffins are golden brown.
Enjoy!
Soldarith Paleo 
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Could I substitute Coconut Flour instead of Almond Flour?
I made these as a side last night and had trouble not eating the whole pan, I thought they were delicious. Apparently, my 2 year old agrees with me. She ate all of the remaining muffins for breakfast this morning, straight out of the fridge. That constitutes a definite winner in my book. So nice to have a kid friendly zucchini muffin that is savory instead of loaded with sugar. Home run recipe Willie!
Thank you SO much for the wonderful feedback, Jennifer! I am so happy that they were a hit for the whole family.