- Preheat oven to 350°F. In large bowl, combine flour, baking soda, baking powder, cinnamon, salt, cloves and nutmeg; set aside.
- In separate bowl, whisk together eggs, sugar and vanilla until smooth; blend in yogurt and olive oil. Mix in zucchini and raisins. Add to flour mixture; blend well.
- Scoop batter into lightly greased muffin pan, filling cups three-quarters full. Bake for 25 minutes or until firm to the touch and golden brown.
Recipe provided by Chef Mary Ann Esposito
Cooking Method: Bake
World Cuisine: American
Product: Extra Light