Preheat your oven to 375°F and grease a standard 12-cup muffin tin with coconut oil or cooking spray. While the oven heats, grate your zucchini using the large holes of a box grater, then place it in a clean kitchen towel and squeeze firmly to remove as much liquid as possible—this step is crucial because excess moisture will make your muffins soggy. I like to really wring out that zucchini; it makes a noticeable difference in the final texture.

In a large mixing bowl, whisk together the melted and cooled coconut oil, cottage cheese, milk, and eggs until well combined and smooth. Take your time with this step to ensure the cottage cheese is fully incorporated and the mixture is homogeneous—any lumps of cottage cheese will create an uneven texture in your muffins.

In a separate bowl, whisk together the almond flour, baking soda, salt, pepper, garlic powder, and onion powder. Pour the wet ingredient mixture from Step 2 into the dry ingredients and stir until just combined—don't overmix, as this can result in dense muffins. Fold in the squeezed zucchini from Step 1, both cheeses, and lemon zest until evenly distributed. I find that folding rather than stirring at this stage helps keep the batter light and tender.

Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake at 375°F for 22-25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The muffin tops should be golden brown and spring back lightly when touched.

Remove the muffin tin from the oven and let the muffins cool in the pan for 5-10 minutes. This resting time allows them to set slightly so they won't fall apart when you turn them out. Gently run a thin knife around the edges of each muffin to loosen them, then turn the tin upside down or use a muffin scoop to remove them onto a wire rack.