Preheat oven to 375 degrees Fahrenheit. Prepare muffin tins with muffin liners. This recipe yields about 16 muffins.
Whisk flour, baking powder, baking soda, cinnamon, and salt together in a medium sized bowl. Set aside.
In a separate bowl, beat eggs, honey, buttermilk, oil, and vanilla extract.
Create a well in the middle of the dry ingredients, add wet ingredients to dry and mix together with a spatula or wooden spoon until just combined. Batter may be lumpy.
Add shredded zucchini and oats. Fold into batter until just combined.
Add cherries and chocolate chips. Fold into batter until just combined.
Spoon batter into muffin cups, filling each one about 3/4 of the way full.
Bake at 375 degrees for 10 minutes, then lower temperature to 350 degrees. Bake for an additional 7-8 minutes, or until a toothpick inserted into center of muffin comes out clean.
Let cool 5 minutes in pan, then transfer muffins to a wire cooling rack and let cool completely.
*I make my own buttermilk by measuring a scant 1/2 cup of either 2% or whole milk and adding about a teaspoon and a half of white distilled vinegar or lemon juice. Stir and let sit for 5 minutes before using.