Preheat your oven to 180°C (350°F). Grease a muffin tin or line with paper liners to prepare for baking.
Use a grater to shred the zucchini on a medium side, then squeeze out excess moisture with a clean towel or paper towel. Set aside.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon until evenly combined. This creates a flavorful, well-blended dry base.
In a separate bowl, crack the eggs and whisk until smooth and slightly frothy. Add the vegetable oil and vanilla extract, then stir until the mixture is uniform.
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula or spoon. Avoid overmixing; a few lumps are okay, and this keeps the muffins tender.
Gently fold in the grated zucchini, distributing it evenly throughout the batter. It should look moist and slightly thick.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. The batter will be moist and slightly mounded over the edges.
Bake in the preheated oven for 20–25 minutes, or until the muffins are golden around the edges and a toothpick inserted into the center comes out clean. The kitchen will fill with a warm cinnamon aroma as they bake.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely, allowing the crumb to set and develop a tender, moist texture.
Once cooled, enjoy these moist, subtly sweet zucchini muffins on their own or with a pat of butter. They’re perfect for grabbing on the go or enjoying with a hot cup of coffee or tea.
