Instructions

1. Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray. Set aside.
2. In a large bowl, mix together the butter or coconut oil and honey. If your honey is too thick to stir, heat the bowl in the microwave for 30 seconds. Beat in the eggs until everything is fully combined. Add the milk, baking powder, baking soda, salt, cinnamon, and vanilla and whisk everything together.
3. Squeeze any excess water from the grated zucchini then, using a spatula or spoon, stir it into the batter. Add the flour and gently stir, just until combined. It is okay if some lumps remain. Fold in any nuts or other add-ins you are using.
4. Pour the batter into your prepared muffin cups and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the edges of the muffins are golden brown. Allow the muffins to cool in the pan on a wire rack for few minutes. When the pan is cool enough to touch, remove the muffins from the tin and serve.