In a large bowl, stir zucchini, beaten eggs, vanilla extract, olive oil, applesauce, brown sugar, and maple syrup until well combined

In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and ⅓ cup oats and whisk until combined

Make a well in the center of the bowl containing the dry ingredients

Pour wet ingredients into the center of the well and mix by hand until just combined (do not over mix)

Fill muffin liners ¾ of the way full with batter (it should make 24 muffins)

Sprinkle tops with additional oats and a sprinkle of brown sugar

Bake at 350 degrees for 17-20 minutes, or until a toothpick inserted into the middle comes out clean

Cool on a baking rack and store in a ziploc bag for 3-5 days or in the freezer for up to a month