Preheat oven to 350F. Add the flour, baking powder, oat fiber, cinnamon, cocoa powder and salt to a bowl and whisk together, then set aside.
In a separate bowl, add of the wet ingredients (except the zucchini) mix using a hand mixer or whisk. Add in the zucchini and mix by hand.
Add the dry ingredients into the wet, in two additions and mix by hand just until combined.
Scoop into silicone cupcake liners or paper liners. Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool before serving.
Optional- You can add chopped walnuts or sugar-free chocolate chips over the top.
The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.