Preheat your oven to 180°C (350°F) and generously grease your muffin tin or line it with paper liners.
In a large bowl, whisk together the eggs and honey or maple syrup until the mixture is smooth and slightly frothy.
Pour in the oil and continue whisking until everything is well combined and the mixture feels slightly glossy.
Squeeze out excess water from the grated zucchini and fold it into the wet mixture, ensuring an even distribution.
In a separate bowl, sift together the flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Avoid overmixing to keep the muffins tender.
Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow for rising.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven, let them rest in the tin for 5 minutes, then transfer to a wire rack to cool slightly.
Enjoy these warm or at room temperature, perfect for a quick breakfast or snack.
