Prepare the zucchini by washing and grating them, then squeezing out excess moisture.

Mix the dry ingredients: flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt until combined.

Whisk the wet ingredients: eggs, milk, and olive oil until smooth and frothy.

Combine the wet and dry ingredients, folding gently to avoid overmixing.

Fold in the squeezed zucchini and cheeses until evenly distributed.

Preheat the oven to 375°F (190°C) and prepare the muffin tin with liners or cooking spray.

Fill the muffin cups three-quarters full and sprinkle with breadcrumbs if desired.

Bake in the preheated oven for 20-25 minutes or until golden brown.

Cool for 5 minutes before transferring to a wire rack.

Serve warm or at room temperature, optionally topped with yogurt.