Preheat your oven to 350°F (175°C), and line a muffin pan with paper liners or grease it well.

In a mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg if you're using it. Whisk together to ensure even rising.

In another bowl, whisk together the sugars, oil, eggs, and vanilla extract until smooth and blended. Gently fold in the grated zucchini.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in any nuts or chocolate chips if using.

Scoop the batter evenly into the muffin pan, filling each cup about three-quarters full.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Let them cool in the pan for a few minutes before transferring to a wire rack.