Preheat the oven to 350°F (175°C) and prepare your muffin tin.

Grate the zucchini and squeeze out any excess moisture.

In a medium bowl, mix the whole wheat flour, baking soda, baking powder, salt, and cinnamon.

In a large mixing bowl, beat the eggs and add honey or maple syrup, oil, vanilla extract, and yogurt (or applesauce). Mix until smooth.

Gently fold the dry ingredients into the wet ingredients until combined.

Fold in the grated zucchini and optional nuts or chocolate chips.

Divide the batter into muffin tins, filling each about two-thirds full.

Bake for 20-25 minutes until golden brown and a toothpick comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.