Grate zucchini into a bowl and remove any excess liquid in the bottom of the bowl from the zucchini. Add the eggs and combine.

TIP: You can also squeeze out the liquid from the zucchini with your hands for a less densely moist muffin!

Chop up the sun dried tomatoes and pepperoni and add them to the zucchini along with all the seasonings and cheese. Combine well.

Add coconut flour and baking powder and combine.

Grease a muffin tin and scoop some of the mixture into each muffin tin, filling it to the rim. Sprinkle with additional cheese.

Bake at 400 for 20-22 minutes. Allow to cool for 15 minutes and enjoy!

Store in sealable container for up to 5 days.