Start by washing the zucchinis thoroughly under cold water, ensuring they are clean. Next, grate the zucchinis using a box grater or food processor, then place the grated zucchini into a kitchen towel or cheesecloth. Squeeze out the excess moisture over the sink to prevent soggy muffins later on; set aside for the next steps.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt until they are evenly combined.

In a separate bowl, whisk the two large eggs until frothy, then pour in the milk and olive oil. Mix well until fully combined, and if you like, stir in the chopped fresh parsley for an extra flavor boost.

Pour the wet ingredient mixture into the bowl of dry ingredients, gently folding with a spatula until just combined. Take care not to overmix.

Carefully fold in the grated zucchini along with the grated Parmesan and shredded mozzarella cheese.

Preheat your oven to 375°F (190°C) while you prepare the muffin tin.

Grease a muffin tin with oil or line it with paper liners to prevent sticking.

Scoop the batter into the prepared muffin cups, filling each about ¾ full to allow for rising. Once filled, sprinkle a little breadcrumbs on top of each muffin.

Place the muffin tin in the preheated oven and bake for 20-25 minutes until golden brown.

Once baked, let the muffins cool in the tin for about 5 minutes before carefully transferring them to a wire rack.