• 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