Preheat the oven to 350°F (175°C) and grease a muffin tin.

In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, salt, and sugar.

In another bowl, combine the wet ingredients: grated zucchini, vegetable oil, eggs, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

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