Gather oil, sugars, eggs, vanilla extract, cinnamon, baking soda, baking powder, salt, flour, and shredded zucchini.
In a large bowl, mix oil, both sugars, eggs, and vanilla extract until well combined.
Stir in cinnamon, baking soda, baking powder, salt, and flour until incorporated into the wet mixture.
Fold in shredded zucchini until evenly distributed in the batter, which will loosen up the thick consistency.
Optionally, add any mix-ins of your choice to enhance flavor or texture to the batter.
Preheat oven to 350°F and prepare a muffin pan with liners or grease.
Transfer the batter evenly into the prepared muffin pan, filling each cup about 3/4 full.
Bake the muffins in the preheated oven for 15 to 25 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, enjoy these delicious zucchini muffins as a delightful treat for breakfast or as a snack.
Store any leftover muffins in an airtight container at room temperature for up to several days.
Indulge in the moist and flavorful goodness of these homemade zucchini muffins, perfect for any occasion.