Making these Gluten-Free Zucchini Muffins is straightforward. Just follow these simple steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Prepare Zucchini: Grate zucchini and place it in a clean kitchen towel. Squeeze out excess moisture and set aside.
3. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
5. Combine Mixtures: Gradually add the wet mixture to the dry mixture, stirring gently until just combined.
6. Fold in Zucchini: Carefully fold in the grated zucchini, chocolate chips, and nuts, if using. Mix until evenly combined.
7. Fill Muffin Cups: Spoon the batter into the lined muffin tin, filling each cup about ¾ full.
8. Bake: Place in the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
9. Cool: Remove from the oven and let the muffins cool in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely.

These steps ensure that your muffins are prepared quickly and easily, resulting in a deliciously moist final product!