Just made this version. Made a few tweeks to it as it was very dry. I added 2 T sour cream to mask eggy flavor and added 1/4 c water to batter. Placed in muffin cups, sprinkled top with cinnamon and sugar sub.
This was absolutely perfect in every way.

I made this recipe and baked it in a 9" pan. Turned out amazing! Every recipe, and there have been lots, from Low Carb YUM has been delicious and I never missed the original high carb versions. Wonderful to have recipes that always work and don't waste expensive ingredients.

Coconut flour can vary in absorbency so if that happens again, you'll want to add more liquid and or egg.

I had high hopes for this recipe, but I didn't have great luck with it. 🙁
The batter was super thick... more like a dough than a batter. I don't have much experience with coconut flour, so I wasn't really sure what to expect. If I were to try again, I would have added some applesauce or something for extra flavor and moisture. It was a really easy recipe to make, so maybe I will try again another time.

Even with the same brand of coconut flour, the absorbency can vary. You may want to try adjusting the liquid and or coconut flour.

Hi Lisa, I used to follow your original recipe and it was super wet mixture but once cooked they were amazing, just like the pictures. I hadn't made them in a while and made them again and followed the old recipe again (tried 3 times) and the mixture is so much drier and not rising. I'm using the same brand coconut flour I always have ???? please help....

Thanks for sharing that recipe tip! Coconut oil can vary in absorbency so a little more egg and or liquid may be needed if batter is too thick.

The original recipe did use much less coconut flour but I recently reworked the recipe to use more because others were having issues with too much liquid from the zucchini. I could add the original recipe in the notes but will paste it here:

Ingredients
6 large eggs
1/3 cup coconut oil liquified
1/2 cup coconut flour
1/2 cup low carb sugar substitute or 3½ tbsp of Truvia
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cup shredded zucchini
1/2 cup walnuts chopped (optional)

Instructions
Combine the first 7 ingredients until well blended.
Stir in zucchini and walnuts.
Spoon batter into greased muffin cups or paper liners.
Bake at 350 F for 20-25 minutes or until toothpick inserted in middle of muffin comes out clean.

I think the coconut flour measurement is wrong. It says 3/4 a cup. I think it should be 1/4 cup. I have a similar recipe that calls for 6 eggs and only 1/2 cup coconut flour. I tried the 3/4 and Holy cow. There's no way they can be considered muffins! I had to roll the dry dough into balls, flatten them and bake them as biscuits. And that was even after I added a splash of almond milk.