Wash 2 medium zucchinis thoroughly under cold water, then grate and squeeze out excess moisture.

In a large bowl, combine 1 cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, and 1 teaspoon salt.

In another bowl, whisk together 2 large eggs, ¼ cup of milk, and ¼ cup of olive oil until combined.

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

Fold in 2 grated zucchinis, ½ cup grated Parmesan cheese, and ¼ cup shredded mozzarella cheese.

Preheat oven to 375°F (190°C) and prepare muffin tin.

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

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

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.