Preheat oven to 375° F. Line a muffin tin with paper liners and set aside.
In a large bowl, whisk together the dry ingredients–flour, cinnamon, baking soda, baking powder and salt. set aside.
In a separate bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs and vanilla until well combined.
Pour wet ingredients into the bowl of dry ingredients and mix just until combined. Stir in shredded zucchini with a rubber spatula or wooden spoon.
Divide batter evenly among prepared muffin cups. Sprinkle sugar on top. Bake at 375 F for 18 to 20 minutes or until a toothpick inserted into the center comes out with little to no crumbs. Allow muffins to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 5 days.Freeze muffins in an airtight container for up to 1 month. Defrost in the refrigerator before serving.Healthy alternatives: Substitute whole wheat flour in place of all purpose flour and applesauce in place of vegetable oil (same measurements). Decrease both sugars to 1/3 cup each.Recommended tools: Kitchen scale, mixing bowls, whisk, muffin tin