Preheat oven to 350 F.Prep all your ingredients, including grating the zucchini using a food processor or box grater.In a large bowl, whisk together all the dry ingredients.
Add all the wet ingredients, including the zucchini (and any other optional add-ins), and mix well.
I used a jumbo muffin pan for large muffins, but you can use a standard muffin form if you prefer. If you have a non-stick pan, all you need is oil. If it's not non-stick, you may want to consider using foil muffin liners (not paper).Spray the muffin pan with olive oil or more coconut oil (or line with foil liners), and spoon the batter evenly into the muffin pan. If you want to make sure each muffin is exactly the same size, you can use a large ice cream scoop.
Bake for 45-50 minutes. A knife, toothpick, or cake tester should pull out clean when they are done. Cool on a wire rack. Serve at room temperature.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.