Step 1

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line a standard 12-well muffin tin with paper liners or coat with cooking spray.

Step 2

Place 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon ground nutmeg in a large bowl and whisk to combine.

Step 3

Trim and grate 1 pound zucchini on the large holes of a box grater (about 3 cups). Reserve 1/4 cup of the zucchini for garnish. Place about 1/3 of the remaining zucchini on a clean kitchen towel. Gather up the sides and squeeze over the sink to press out as much moisture from the zucchini as possible. Add to the flour mixture. Repeat with the remaining zucchini in two more batches. Stir the zucchini into the flour with a flexible spatula until combined with no big clumps of zucchini.

Step 4

Finely grate the zest of 1 medium lemon into a medium bowl (about 2 teaspoons). Add 1/2 cup granulated sugar and rub the zest into the sugar until fragrant. Add 1 cup packed light brown sugar, 1/2 cup vegetable or canola oil, 2 large eggs, 1 1/2 teaspoons vanilla extract, and 3/4 teaspoon kosher salt. Whisk until smooth and lightened in color.

Step 5

Scrape the sugar mixture into the zucchini mixture and fold together with the spatula until just combined with no streaks of dry flour remaining, the batter will be very thick. Divide the batter evenly among the muffin wells (about 1/3 cup per well), they will be very full. Sprinkle with the reserved zucchini, about 1 teaspoon per well.

Step 6

Bake until golden brown on top and a tester inserted in the center of a muffin comes out clean, 25 to 30 minutes. Let cool for 5 minutes in the pan. If not using paper liners, run a thin knife around each muffin to loosen. Transfer the muffins to a wire rack and let cool for at least 15 minutes before serving.