Preheat oven to 325 degrees. Line 24 muffin tins with liners or spray with vegetable oil spray.
In a large bowl, stir together the flour, sugar, and the next four ingredients.
In a separate bowl, combine the eggs, coconut oil and vanilla. Pour these into the dry ingredients and stir to mix.
Add pecans and zucchini and stir. Batter will be thick - this is normal.
Spoon mixture into muffin tins, filling the cups almost completely.
Bake on the middle rack for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 5 minutes. Remove muffins and let cool completely.