Combine all the dry ingredients together first (baking powder, coconut flour, salt, pepper, oregano and garlic powder), then add both cheese's, and the pepperoni and mix thoroughly.
Add, grated zucchini, whisked eggs, olives, sundried tomatoes and stir until well combined.
Divide into 12 muffin cups and lightly press down each one into its case. Bake for 30 minutes. Serve hot or cold.
You can add parmesan cheese for an extra delicious cheesy flavour. You could also add bacon to these or swap the pepperoni for bacon to give it a different taste. Fresh basil is also nice and if you like it spicy, some jalapenos might spice things up for you.
Muffins can be kept in the fridge for up to 5 days and in the freezer for up to 6 months. Oh, and for a vegetarian version, omit the pepperoni.