Beat the eggs in a large bowl. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the vegetable oil.
In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
Stir these dry ingredients into the zucchini mixture. (Do not over-mix!)
Using a muffin pan lined with muffin liners, use a large (3 tablespoons) scoop to distribute the muffin dough equally among the cups.
Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20-30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.