Preheat your oven to 350°F (175°C) and prepare your mini muffin tin by greasing or lining it.

Grate the zucchinis and squeeze out excess moisture using a kitchen towel.

In a bowl, whisk together the eggs and honey or maple syrup, then add the squeezed zucchini.

In a separate bowl, mix the flour, baking powder, salt, and cinnamon until blended.

Fold the dry ingredients into the wet mixture gently until just combined.

Fill each muffin cup two-thirds full with the batter and bake in the preheated oven.

Bake for 15-20 minutes or until golden brown, then cool in the tin for a few minutes before transferring to a wire rack.