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Preheat your oven to 375 degrees F and grease a muffin tin with non-stick pray, oil or butter.
Shred zucchini with a cheese grater or a food processor. Add the shredded zucchini to a paper towel or cheese cloth and squeeze to remove any excess liquid.
Add the melted coconut oil, cottage cheese, milk, and eggs to a large bowl and whisk to combine.
Fold in the almond flour, baking soda, and seasonings, then the strained grated zucchini and cheese.
Divide the cottage cheese egg muffins evenly among the prepared muffin tin and bake for 25 minutes, or until the edges are golden brown.
Let cool on the counter for 5-10 minutes before using a toothpick to remove your muffins from the pan. Slide a toothpick around the edges, then flip the tin upside down. They should fall right out.
Serve immediately and enjoy!