Instructions

• Preheat the oven to 375°F. Line a muffin pan with paper liners and set it aside.
• In a large bowl, whisk the eggs, sugar, oil, and vanilla extract until well combined.
• In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and the optional ground cloves until evenly mixed.
• Add the dry ingredients to the wet ingredients and stir until just combined — stop when no large streaks of flour remain (do not overmix).
• Fold the grated zucchini into the batter until evenly distributed.
• Use an ice cream scoop or spoon to divide the batter among the lined muffin cups, filling each about three-quarters full.
• Bake at 375°F for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.