Step 1

Preheat oven to 350 degrees and grease or line a muffin tin with paper liners.

Step 2

In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.

Step 3

Whisk eggs into oil, then stir in vanilla. Stir wet ingredients into dry ingredients until just combined (mixture will be very thick and somewhat dry).

Step 4

Fold zucchini into batter until incorporated.

Step 5

Fill muffin tins 3/4 full.

Step 6

Bake for 20-22 minutes until an inserted toothpick comes out clean.

Step 7

Store at room temperature in airtight container up to 5 days or wrap individually with plastic wrap and store in the fridge or freezer up to 3 weeks. Serve at room temperature or pop them in the microwave for a few seconds and slather on a bit of butter.