Preheat oven to 375 degrees F. Line a standard-size muffin tin with paper liners or spray with non-stick cooking spray.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
In a large bowl, whisk together the eggs, oil, orange marmalade and vanilla extract. Using a rubber spatula, stir in the shredded zucchini.
Add the flour mixture to the wet ingredients, along with the cranberries and pecans and fold until completely combined and no dry pockets remain (the batter will be thick).
Divide the batter evenly between the muffin cups. Bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
Remove from the oven, place the pan on a wire rack and allow the muffins to cool for 5 minutes before removing from the pan. Serve warm or at room temperature. The muffins can be stored in an airtight container at room temperature for up to 4 days. (You can also freeze them by removing the paper liners, wrapping individually in plastic wrap and placing in a ziploc freezer bag.)