Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners or grease it lightly.

In a large mixing bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until smooth and well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don't overmix.

Gently fold in the shredded zucchini until evenly distributed throughout the batter.

If desired, fold in any mix-ins such as nuts, chocolate chips, or berries.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake in the preheated oven for 15-25 minutes, or until a toothpick inserted into the center of a muffin 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.