Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.

In a large bowl, combine the grated zucchini, vegetable oil, and sugars.

Add the eggs and vanilla extract, then mix well until combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.