Preheat oven to 350 degrees. Line or grease muffin pan.
Bring one cup of water to boiling. Add 3 Chai tea bags and allow to steep for 5 minutes. Squeeze the excess liquid from the tea bags. Add additional water if necessary to bring it back to 1 cup of liquid.
In a large bowl, combine flour rolled oats, brown sugar, baking soda, and salt.
Add the chai tea to the flour mixture and stir well.
Add the oil, egg, shredded zucchini, and vanilla to the batter. Stir until fully incorporated.
Divide the batter between 12 muffin cups.
Bake for 20 minutes at 350 degrees or until an inserted toothpick comes out clean.