Created by Manadoo on October 22, 2014
Step 1: Shred the zucchini and place in a colander with small holes or a sieve and squeeze the moisture out of it... not all of the moisture needs to be removed, but you should get a fair amount out.
Step 2: Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl.
Step 3: Whisk sugar, yogurt, eggs, vinegar, and oil in bowl until combined.
Step 4: Gently fold yogurt mixture and zucchini into flour mixture using a spatula until just combined.
Step 5: Fill the muffin cups 3/4 full.
Step 6: Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, (around 17 minutes).
Step 7: Cool for 10 minutes, then turn out onto wire rack to cool.