Keto Savoury Zucchini Doughnuts

shred or coarsely grate the zucchini over the centre of a muslin cloth, gather each corner and wring out as much liquid as possible, shaking, squeezing and twisting multiple times - you will use 110g of dry shreds; set aside.
1 zucchini
grate cheese and set aside.
30 g Gruyère or Manchego cheese
weigh and mix all dry ingredients; set aside.
15 g lupin flour, 5 g bamboo fibre, ¼ tsp fine himalayan pink salt, 1.5 tsp baking powder, ¼ tsp baking soda
pre-heat oven to 180 °C static.
crack your eggs into a large mixing bowl and whip using an electric stick whisk until pale, tripled in volume, and of mousse-like consistency.
2 eggs - large
add oil and vinegar; whip again to emulsify.
10 g extra virgin olive oil, ½ tsp apple cider vinegar
tip in dry ingredients and whip for 5 more seconds.
use a flexible spatula to stir in zucchini and cheese, then use 2 teaspoons to fill 6 doughnut mould cavities equally - bang the mould over your counter to remove air pockets, and use the back of a teaspoon to smooth and flatten the mixture without pressing down.
bake on the lowest rack level for 30 minutes.
allow the doughnuts to cool completely before removing them from the mould: squeeze and twist the silicone centres, stretch the mould in every direction, then flip it - they should all fall out easily.