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Preheat the oven to 350°F. Coat the muffin cups with cooking spray or use paper liners, and set aside.
In a bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the egg and oil. Stir the egg mixture into the dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. Editor's Tip: Stir the batter just until combined; overmixing will lead to tough muffins.
Fill each muffin cup three-fourths full with batter. Editor's Tip: Use an ice cream scoop to evenly portion the batter into the muffin cups (and to prevent a big mess!).
Bake the muffins until a toothpick inserted into the center of a muffin comes out clean, 22 to 25 minutes. Cool for five minutes before removing the muffins from the pan to a wire rack.