Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
Using a cheese grater, shred the zucchini and then place it in a sieve. Sprinkle with salt and leave to sit for approx 10 minutes. The salt should draw some of the moisture out of the zucchini.
Cook the bacon in a small frying pan until crispy. Once cooked, chop the bacon into small pieces. Using a paper towel, place it in the pan to absorb some of the excess bacon grease and then spread it around the muffin tins to grease them (you could alternatively use cooking spray instead)
In a bowl whisk together the eggs, almond milk, mustard, garlic, chilli powder, pepper and coconut flour. Stir until very well combined
Firmly press on the zucchini to try and remove as much excess water as possible. Divide the bacon, red onion and parsley between the 12 muffin cups. Pour the liquid egg mixture evenly into each of the cups filling 2/3 of the way and then top with the shredded zucchini. Bake in the oven for 25 minutes. The muffins are done when they are golden in colour and the tops are completely dry.