Wash two medium zucchinis under cold water and grate them finely.

Squeeze out excess moisture from the grated zucchini using a clean kitchen towel or cheesecloth.

In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt. Whisk well.

In a separate bowl, whisk together the eggs, milk, and olive oil. Mix thoroughly.

Gently pour wet mixture into dry ingredients and fold together until just combined.

Fold in the squeezed zucchini, grated Parmesan cheese, and shredded mozzarella cheese.

Preheat your oven to 375°F (190°C).

Prepare your muffin tin by greasing with olive oil or placing paper liners.

Fill each muffin cup about ¾ full with batter and sprinkle breadcrumbs on top.

Bake for 20 to 25 minutes until golden brown and a toothpick comes out clean.

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

Serve warm or at room temperature, optionally with sour cream or yogurt.