Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups to prevent sticking.

Prepare the Zucchini: Grate the zucchini and use a clean dish towel or paper towels to squeeze out as much moisture as possible to avoid soggy muffins.

Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.

Add the Zucchini: Fold the shredded zucchini into the wet mixture, ensuring it’s evenly incorporated.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the muffins tender.

Fill the Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the muffins are ready.

Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.