Start crafting these delightful zucchini muffins by gathering all your ingredients and preheating your oven to 350°F (175°C).

First, grate your zucchini and place it in a bowl. In another bowl, whisk together the dry ingredients: whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.

In a separate mixing bowl, combine olive oil, honey, and a couple of large eggs until the mixture is smooth. Stir in vanilla extract and yogurt for extra moisture and flavor.

Slowly add the dry ingredients to the wet mixture, stirring just until combined; be careful not to overmix. Fold in the grated zucchini gently, ensuring it's evenly distributed throughout the batter.

Line or grease a muffin tin, and divide the batter evenly among the cups, filling each about two-thirds full.

Now, slide the muffin tin into the preheated oven and bake for 18-22 minutes. You'll know they're ready when a toothpick inserted in the center comes out clean.

Once done, let the muffins cool in the tin for five minutes before transferring to a wire rack. Enjoy these wholesome muffins warm or at room temperature.