Preheat oven to 375 degrees Fahrenheit. Line 6 cups of a muffin tip with paper liners and set aside.
Whisk together the dry ingredients in a large bowl. Set aside.
In another large bowl, beat the wet ingredients (except the zucchini) until well incorporated. Set aside.
Pour the dry ingredients into the wet. Add the zucchini and stir until just incorporated.
Using a large cookie scoop, portion out the dough evenly among the muffin cups.
Place tin in preheated oven and drop the temperature to 350 degrees Fahrenheit.
Bake for 15-18 minutes, or until lightly browned.
Cool on a wire rack.