1 ½cups (225g)shredded zucchini(about 1 large zucchini)
Instructions
Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
In a small bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
In a large bowl, stir the melted butter with the sugar until combined. Add the yogurt, milk, and vanilla extract. Add in the dry ingredients and mix until combined.
Wrap the shredded zucchini in a clean towel and wring out the excess liquid completely. Fold the zucchini into the muffin batter.
Fill the cupcake liners a little over halfway full. Bake for 22-24 minutes, or until a toothpick inserted into the center of the muffins comes out clean.