Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it with olive oil.

Grate the zucchini and set it aside. If the zucchini is particularly moist, gently blot it with a paper towel to remove some of the excess moisture.

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, combine the Greek yogurt, olive oil, honey or maple syrup, eggs, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients. Stir just until combined. Avoid overmixing, as this can make the muffins less tender.

Gently fold in the grated zucchini and, if desired, the chopped nuts.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for about five minutes, then transfer them to a wire rack to cool completely.