Place the shredded zucchini in a sieve over the sink, sprinkle it lightly with salt, and leave it to release moisture for 1 hour. Press and squeeze the zucchini well afterward so it feels damp but is no longer dripping.

Heat the oven to 350°F and fit a muffin tin with 12 parchment or silicone liners. Prepared cups help the tender grain-free muffins release cleanly after cooling.

Whisk the coconut flour, brown sugar replacement, protein powder, baking powder, cinnamon, salt, and cloves in a large bowl. Break up every small clump before adding the wet ingredients for an even crumb.

Mix in the drained zucchini, eggs, melted butter, and 3 tbsp water. Add the remaining water only if needed, stopping when the batter is thick, easily scoopable, and not pourable.

Fold in the walnuts, pecans, or chocolate chips, then divide the batter among the lined cups and bake for about 25 minutes. The muffin tops should be lightly browned, firm to the touch, and gently resistant when pressed.

Keep the muffins in the pan to cool before removing them. The warm spice aroma will be strongest as they finish setting, and the crumb becomes less fragile as it cools.