Preheat oven to 425℉/220℃/Gas Mark 7.

In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, salt, and cinnamon together. Set aside.

In a large bowl, cream the softened butter with the granulated sugar and brown sugar. About 3 minutes on medium speed, making sure to scrape down the bowl as needed.

Add the eggs and vanilla extract to the wet ingredients and continue to beat for another minute, until the mixture is light and fluffy.

Slowly pour the dry ingredients into the wet ingredients, mixing on low speed until just incorporated. The muffin batter will seem very thick. Fold in the grated zucchini.

Using muffin liners, line a 12-batch muffin tin and fill each of the liners to the top. Bake for 5 minutes at 425℉/220℃/Gas Mark 7, then decrease the heat to 350℉/175℃/Gas Mark 4 and continue to bake the muffins for another 16-21 minutes or until a toothpick inserted comes out clean.

Remove the muffins from the oven and let cool in the muffin tray for 5 minutes, then transfer to a wire rack to continue cooling. Enjoy!