Preheat your oven to 180°C (350°F) and grease a muffin tin or line with paper liners to prepare for baking.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. This creates a light, airy base for your muffins.
Grate the zucchini using a box grater or microplane, then squeeze out as much excess moisture as possible with a clean kitchen towel to keep the muffins tender and not soggy.
In a separate bowl, beat the eggs until slightly frothy, about 30 seconds, then stir in the oil, honey, and vanilla until well combined and fragrant.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined—avoid overmixing to keep the muffins fluffy.
Carefully fold in the grated zucchini, distributing evenly throughout the batter. The mixture will be thick but moist.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Use the back of the spoon to smooth the tops for even baking.
Bake in the preheated oven for 20-22 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer to a wire rack to cool slightly—this helps set the crumb.
Serve the muffins warm or at room temperature, enjoying their moist crumb and warm cinnamon aroma. These are best eaten within two days but can be stored for longer in the fridge or frozen for later.
