Preheat oven to 350 degrees.
Prepare muffin tins by lining them with papers or spraying well with non-stick spray.
In a medium bowl, combine the shredded zucchini, carrot, coconut, walnuts and orange zest. Toss well to combine.
In a separate bowl, combine the flour, sugar, cinnamon, baking powder and salt. Stir well to combine.
Combine the eggs, oil and vanilla. Stir the egg mixture into the flour mixture just until the flour is moistened. The batter will be very thick.
Fold in the zucchini mixture.
Fill muffin tins about 2/3 full with batter and bake at 350 degrees for approximately 20 minutes until the muffins are set and spring back to the touch.
Cool in the pan for about 10 minutes before removing to a wire rack to cool completely.