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Preheat the oven to 350F and line a 12-serving muffin tin with muffin cups. Then add all of the dry ingredients to a mixing bowl and stir until combined.
In a separate bowl add the eggs, applesauce, maple syrup, and apple cider vinegar and whisk together. Squeeze the grated zucchini (really firmly) in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.
Pour the wet ingredients into the dry and stir until the batter is well mixed. Evenly divide the batter between the muffin cups.
Bake the zucchini muffins for 28-32 minutes or until a toothpick comes out clean.