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Preheat oven to 375 degrees. Prepare a 12-cup muffin tin by spraying with a nonstick spray or by inserting paper muffin liners in cavities.
In a large bowl, combine cereal, zucchini, milk, egg, butter, sugar, and vanilla extract. Stir to combine.
Sift flour, baking powder, ginger, nutmeg and cinnamon together and add to cereal/zucchini mixture. Stir well.
Using a 1/4 cup measuring cup, fill each muffin cavity with batter, a little over 3/4 full.
Bake for 25-30 minutes.
Remove pan from oven and place on wire rack. Allow muffins to cool in pan for 10 minutes then lift out of pan carefully and set on wire rack to cool completely before storing.