• Preheat oven to 325 degrees F. Line 24 muffin tins with paper cups or lightly spritz with non-stick cooking spray and set aside.

For The Crumb Topping

• Combine the flour, brown sugar, cinnamon and salt in a small dish and whisk together. Gradually pour in the melted butter while using a fork to mix the dry ingredients, creating a crumb mixture. Store this in the fridge until ready to use (can be stored up to 1 week in fridge)

For The Zucchini Muffin Batter

• In a large bowl whisk together the eggs, vegetable oil, sugar and vanilla extract until smooth. Stir in the shredded zucchini (no need to squeeze out any moisture from the freshly shredded zucchini).
• Add in the flour, cinnamon, baking powder, baking soda and salt to the bowl with the wet ingredients and stir just until batter forms.
• Spoon the batter into the prepared muffin cups, about 3/4 of the way full. Top each muffin cup with about 1 tbsp of the crumb mixture.
• Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 5 minutes before removing. Enjoy warm or let cool to room temperature.