In a medium mixing bowl, gently beat the eggs. Mix in the grated zucchini, vanilla, olive oil, maple syrup, and honey; set aside.
In a large mixing bowl, whisk to combine the flours, baking soda, baking powder, salt, and cinnamon.
Pour the wet ingredients into the dry and mix until just combined. Scoop the batter unto a prepared muffin tin sprayed with nonstick cooking spray or lined with muffin/cupcake liner cups.
Bake for 20-22 minutes or until tops are golden brown. Allow to cool slightly before removing from the muffin tin.