Use a box or cheese grater to finely grate the zucchini. Measure out 2 cups. Next, wrap the shredded zucchini in a few paper towels and squeeze out the excess liquid. Discard the liquid and set the zucchini aside.

The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method: Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.

In a mixing bowl combine the flour, sugar, baking powder, salt, and cinnamon. Stir together and set aside.

In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine. Then stir in the grated & squeezed zucchini.

Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be thick.

Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.

For bakery style muffins, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Sprinkle them with sanding sugar.

Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF. Using my bakery style method I got 9 muffins.