Zucchini Muffins -

Preheat the oven and prepare the muffin tin.Preheat your oven to 350°F and line a standard-sized muffin tin with paper liners or grease it lightly.
Wash your zucchini thoroughly. If you want you can peel your zucchini and remove the seeds but I choose to leave both. Using a food processor shred the zucchini.
Using a fine mesh strainer strain the zucchini. You will have to press the zucchini into the strainer to remove excess water.
Combine dry ingredients. In a mixing bowl, mix together the flour, sugar, baking powder, ground cinnamon, salt, and half a teaspoon baking soda until well combined. Set aside.
Add wet ingredients. Next, add the eggs, vanilla, and melted lard. Mix everything until well blended or there are no longer visible clumps in the batter.
Fold in shredded zucchini. Gently fold in the shredded zucchini into the batter. Make sure it is evenly distributed throughout. You don't want to over mix your batter once the zucchini is added. The more you mix the more watery your mixture will get from the zucchini.
Fill the muffin tin. Using a spoon or cookie scoop, fill each muffin liner about two-thirds full with the prepared batter.
Bake and cool. Place the muffin tin in the preheated 350°F oven and bake for approximately 25 minutes, or until a toothpick inserted into the muffin comes out clean.