Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
Grate the zucchinis on the fine side of your box grater. Place the grated zucchini in a clean towel and squeeze out as much excess moisture as possible—this helps keep the muffins tender and prevents sogginess.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and nutmeg until evenly combined. This ensures an even spread of leavening and spices.
In a separate bowl, beat the eggs with a whisk until frothy, then add the vegetable oil, brown sugar, and vanilla extract. Whisk until the mixture is smooth, slightly thickened, and fragrant.
Pour the wet mixture into the bowl of dry ingredients. Gently fold everything together with a spatula until just combined; avoid overmixing to keep the muffins light.
Stir in the grated zucchini until it’s evenly distributed throughout the batter. The batter will be thick and speckled with tiny green flecks.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Gently tap the tin on the counter to settle the batter and smooth the tops.
Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The house will fill with a warm cinnamon aroma.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely—this prevents sogginess and helps them set properly.
Enjoy these moist, fragrant zucchini muffins warm or at room temperature. They store well in an airtight container for a couple of days or can be frozen for longer storage.
