Preparation Steps

• Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease.
• Grate zucchini on the large holes of a box grater, then place in a clean towel and squeeze out as much liquid as possible until you have about 1.5 cup packed.
• In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• In a separate bowl, whisk eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth.
• Stir the grated zucchini into the wet mixture.
• Add dry ingredients to wet and fold just until no dry streaks remain. If using, fold in walnuts or chocolate chips.
• Divide batter evenly among muffin cups, filling each about 0.75 full.
• Bake 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.