Start by washing the zucchinis thoroughly under cold water to remove any dirt. Once cleaned, grate the zucchinis using a box grater or food processor. Then, to ensure your muffins are not soggy, wrap the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture over the sink.

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt. Whisk these ingredients together until evenly mixed, ensuring that there are no clumps.

In a separate bowl, crack the eggs and whisk them until frothy. Then, add the milk and olive oil, continuing to whisk until everything is well combined. Mix in the chopped parsley for a fresh touch.

Carefully pour the wet ingredients into the dry ingredients, using a spatula to gently fold everything together. Be cautious not to overmix.

Next, gently fold in the squeezed grated zucchini, along with the grated Parmesan and shredded mozzarella cheeses.

Preheat your oven to 375°F (190°C). While waiting, prepare your muffin tin by either greasing it with non-stick spray or lining it with paper liners.

Scoop the muffin batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle breadcrumbs generously on top.

Place the muffin tin in the preheated oven and bake for 20-25 minutes, looking for a golden brown color on top.

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