Preheat oven to 190°C. Line a muffin tin with baking cups.
Grate zucchini and lay out on paper towel. Blot out some of the moisture and set aside.
In a large bowl, combine sprouted spelt flour, baking soda, cinnamon and salt.
In a separate bowl, combine brown sugar and butter until there are no lumps. Add eggs and vanilla and beat until smooth.
Add wet ingredients and zucchini to the dry mixture and stir until just combined. Fold in walnuts.
Divide batter evenly into 12 muffin cups and bake for 20-25 minutes, until a toothpick comes out clean.