Preheat oven to 350 degrees F and line a 12-cup muffin pan with muffin liners.
In a large bowl, stir together the zucchini, brown sugar, sugar, vegetable oil, eggs and vanilla.
Add the flour, oats, baking powder, baking soda, salt, and cinnamon. Stir until well combined.
Scoop the batter into the muffin pan, filling each cup 2/3 of the way full. OPTIONAL: sprinkle a few instant oats on top of each muffin before baking for visual appeal.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool in the pan for 10 minutes, then remove muffins from the pan and allow to cool completely on a wire cooling rack.