Preheat oven to 350 degrees
In a medium bowl mix together rolled oats, cinnamon, nutmeg, salt, and baking powder.
In a second medium bowl whisk together eggs, vegetable oil, dark brown sugar, vanilla extract. Slowly stir in milk until all the wet ingredients are blended.
Stir in the shredded zucchini.
Pour wet ingredients into dry ingredients and mix.
Divide the oatmeal mixture among a 12-cup muffin pan coated with cooking spray. Flatten the oatmeal mixture down with a spoon making sure all of the oats are covered with the liquid.
Bake for 30 minutes.
Remove from the oven and let the oatmeal cups sit for 5 minutes in the pan.
Remove from the pan and serve warm with some pure maple syrup or let the baked oatmeal cups cool completely and then store in a container in the refrigerator or freeze.