Directions

1. Heat the oven to 350°F. Line one (12-well) muffin pan with paper liners or spray with nonstick cooking spray.
   
2. Place the flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
   
3. Place the eggs, sugars, oil, and vanilla in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Fold in the zucchini until evenly mixed.
   
4. Fill the muffin wells about two-thirds of the way. Bake until the muffins are browned and a toothpick inserted in the center comes out clean, about 25 minutes. If making mini muffins, fill mini muffin pan and bake for about 13 minutes. Use a toothpick to check for doneness.
   
5. Transfer the pan to a wire rack and let cool for 5 minutes. Remove the muffins from the pans and cool completely on rack.