Begin by preheating your oven to 350°F (175°C). This warming process ensures an even bake. Don’t skip this; it sets the foundation for those perfectly risen muffins.

Grab your muffin tin and lightly grease it with cooking spray or line with paper liners. You want to prevent sticking but also allow for easy removal once they’re baked.

In a large mixing bowl, crack the eggs and beat them. Then, add in the vegetable oil, vanilla extract, honey, and granulated sugar. Use a whisk to blend these together until smooth and well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, sea salt, and ground cinnamon. Mixing dry ingredients separately helps distribute the leavening agents and spices evenly.

Carefully fold the dry mixture into the wet mixture. Do this gently; you want to avoid overmixing, which can make the muffins tough.

Now for the fun part! Fold in the finely shredded zucchini and chopped walnuts. They will distribute moisture and texture throughout.

Spoon the batter into each muffin cup, filling them about ¾ full. This allows room for rising without overflow.

Place your muffin tin in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. The aroma will be heavenly by this point.

Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them plain or with your favorite spread!