Lightly oil the muffin tin or line with a muffin liner and preheat the oven to 350°F.
Combine the coconut flour, baking soda, and salt in a bowl. Using a mixer combine the eggs, maple syrup, coconut oil and cream cheese. You will need to mash the cream cheese with a fork a bit to get it to combine.
Add the cinnamon and nutmeg to this mixture and continue to stir or whisk until it’s smooth.
Add the shredded zucchini to the cream cheese and egg mixture and stir until coated.
Add the dry ingredients into the moist ingredients and stir until combined.
Scoop by 1/4 C. scoops into a muffin tin and bake at 350°F for 20 minutes or until the tops are browned and the middles are set.
These low carb zucchini muffins don’t rise much and they will be a bit soft right out of the oven but the set up firmer once they are refrigerated.