Preheat the oven to 350°F (175°C) and grease a muffin tin.

In a mixing bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.

In another bowl, whisk together the wet ingredients: shredded zucchini, vegetable oil, sugar, eggs, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.