• Preheat the oven to 375 F (190 C) for conventional oven. For convection oven, please lower the temperature by 20 F (15 C). Line the muffin tin with paper liners or grease each well to prevent sticking

Prepare the zucchini:

• Wash the zucchini, pat it dry and trim off the stem on top. You can use a fine grater to grate the zucchini, or use a food processor to chop them finely. Don't squeeze out the liquid. We need it to keep the muffin soft and moist. Set it aside
  

Prepare batter:

• In a bowl, beat sugar, oil, eggs, and vanilla on high speed using a handmixer for 1 minute until pale and fluffy. If mixing by hand, whisk vigorously for about 2 minutes.
  
• In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  
• Add the wet mixture into the dry ingredients. Fold gently until about ¾ combined. Fold in grated zucchini, nuts, chocolate chips, and dried fruit.
  
• Mix just until no dry streaks remain. Do not overmix.
  
• Scoop batter into the muffin tin, filling each cup about ¾ full.
  

Bake:

• Bake for 20–25 minutes, or until a tester inserted in the center comes out clean.
• Let muffins cool in the pan for 1–2 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Storage:

• Store muffins in an airtight container at room temperature for up to 2 days.
• For longer storage, wrap each muffin individually, put in a freezer bag, push all the air out and seal the bag. They can be kept frozen for up to 2 months.
• Thaw overnight in the fridge or leave at room temperature for a few hours before serving.