Prepare a muffin tray with liners or grease the pan.
Mix all the dry ingredients in a bowl.
In a smaller bowl, mix the milk, oil, vanilla, and vinegar.
Pour over the dry ingredients, add the maple syrup, and mix well. When everything is well mixed, add the grated and dried zucchini.
Divide the mixture between the twelve muffin tins.
Bake for 20-25 minutes or until you insert a toothpick and it comes out clean.
Let them cool before tasting.
Notes
To extract the moisture from the zucchini, grate it and place it over an old kitchen towel or several paper towels. Let it stand for 10 to 15 minutes, then close the kitchen towel to form a bag. Squeeze all the liquid out.
You can use any vegetable oil if you don't have or don't like coconut oil.
It is best to use maple syrup or cane sugar. You could see agave syrup as well.