Preheat the oven to 350 °F. Line two muffin tins with enough for 14-16 muffins.
In a large bowl, whisk together flour, baking soda, baking powder, spices and salt.
In a medium bowl, combine honey, coconut oil, apple sauce, eggs and vanilla.
Pour the wet ingredients into the dry and mix until just combined. Fold in the zucchini.
Fill prepared muffin liners nearly full. Bake for 18-22 minutes until a toothpick poked in the center comes out mostly clean or the centers bounce back when lightly pressed.
Allow to cool in tins for 5 minutes and then remove to a wire rack and allow to cool completely.
Notes
LeftoversStore leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.