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1
Preheat the oven to 350 F. Lightly grease 12 regular size OR 6 jumbo muffin cups with nonstick cooking spray.
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2
Place the shredded zucchini in a mesh strainer to drain. Set aside.
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3
Whisk the flour, baking powder, baking soda, salt, ginger, cloves, nutmeg and cinnamon in a small bowl. Set the mixture aside.
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4
Combine the yogurt, melted butter, eggs, sugar, vanilla and cinnamon extract in a large bowl. Whisk until well blended.
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5
Squeeze any excess moisture from zucchini, then stir it into the egg mixture.
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6
Add the flour mixture into the batter, then stir in the cinnamon chips, stirring just until combined.
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7
Divide the batter evenly between the prepared muffin cups. Sprinkle raw sugar liberally over the top of each muffin.
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8
Bake at 350 F for 20-25 minutes for regular size muffins, 30-35 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean.
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9
Cool muffins in the pan for 10 minutes. Run a knife around the edges and gently remove the muffins from the pan to a wire rack and cool completely. Makes 12 regular or 6 jumbo muffins.
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10
Adapted from a recipe by Barbara at barbarabakes.
