1-Preheat oven: Preheat oven to 425°F (218°C). Prepare a muffin tin with nonstick spray or liners to prevent sticking and ensure easy removal.

2-Mix dry ingredients: In a large bowl, whisk together 1 and 3/4 cups (220g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 and 1/2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg until well combined.

3-Mix wet ingredients: In a medium bowl, combine 1/2 cup (120ml) vegetable oil, 1/2 cup (100g) granulated sugar, 1/3 cup (67g) packed light or dark brown sugar, 2 large eggs, 2 teaspoons pure vanilla extract, and 2 tablespoons (30ml) milk. Stir in 1 and 3/4 cups (210g) shredded zucchini.

4-Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in optional add-ins like 1 cup (180g) semi-sweet chocolate chips if desired, being careful not to overmix.

5-Fill muffin liners: Spoon the batter into muffin liners, filling them to the top. Sprinkle with coarse sugar or crumb topping if using for extra crunch.

6-Bake muffins: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 15 17 minutes until a toothpick inserted comes out clean. For mini muffins, bake at 350°F for 11 13 minutes.

7-Cool and serve: Cool the muffins for 5 minutes in the pan, then transfer to a wire rack or serve warm for the best flavor.