In a mixing bowl, add the zucchini, butter, salt and pepper and mix well.
Add the eggs, oregano and baking powder and mix well.
Add the coconut flour and mix until the batter becomes thick.
Fold through the cheddar cheese.
Line the holes of a standard muffin tin with silicon cupcake molds and evenly divide the mixture between the holes. Overfill each hole creating little piles of soon to be muffins, the muffins don’t rise very much.
Bake for 25 minutes, until the muffins are golden.