Preheat oven to 375F. Add papers you your muffin tin and grate you zucchini.
Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl and set aside.
In another bowl mix the eggs, oil, sugars, and vanilla.
Pour the wet mixture Into the dry and mix until almost combined.
Add zucchini and walnuts and fold into the batter.
Use a triggered ice cream scooper to fill your muffin papers almost all the way up. Bake for about 20 minutes at 375F. The muffins are done when a toothpick Inserted into the center comes out clean.
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
You can totally add chocolate chips to this recipe. I would recommend one cup if that's something you'd like to try.
I love nutmeg in these muffins but you can use just the cinnamon or add your favorites like cardamom, ginger or allspice.
You can finish the muffins off with a sprinkle of turbinado sugar and/or some more chopped walnuts on top.