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Grate the zucchini on the large holes of a box grater. Set aside to drain any excess moisture.
In a large mixing bowl, whisk together the eggs, salt, and pepper until well combined.
Add the grated zucchini and cheese to the egg mixture.
Then, using a spatula, gently fold in the parmesan, flour and baking powder. Mix until just combined.
Fill the greased muffin tin cups with batter, aiming for about two tablespoons each.
Bake in a preheated oven at 190°C (374°F) and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool slightly in the pan before transferring them to a serving plate. Serve at room temperature.