1Preheat your oven to 180°C and line a muffin tray with muffin cases or squares of baking paper.
2Grate the zucchini and cheese into a large mixing bowl. Add the chia seeds, parsley, coconut flour, a good pinch of sea salt and cracked black pepper and mix everything to combine. Make a well in the centre of the mixture and crack the eggs into the well. Lightly beat the eggs with a spoon and then pour in the olive oil. Mix everything together until well combined.
3Spoon the mixture into the muffin cases and bake in the preheated oven for 30-40 minutes or until the muffins are browned and the tops spring back when lightly touched. I store the muffins in an airtight container in the fridge (and reheat them briefly in the oven or the microwave when needed).