Preheat oven to 350 degrees. Lightly spray 10 muffin cups with cooking spray (silicone muffin cups work best) Set aside
Sift all the dry ingredients into a large mixing bowl until there are no lumps in the dry ingredients
Stir in the eggs, butter, and yogurt until fully combined and a soft, moist dough has formed. Scrape down the sides of the bowl and push the dough to the center of the bowl. Form the dough into a smooth ball. Massage the dough for about 30 seconds to make sure you have the right texture of dough. It should be moist and able to hold its own shape
Place zucchini in a large colander and press out as much moisture as possible. Gradually fold the zucchini into the dough until fully combined. Allow the dough to sit at room temperature for 10 minutes to absorb any excess moisture
After 10 minutes divide the dough evenly between the prepared muffin cups. Use fingers or the back of a measuring spoon and press the dough evenly throughout the muffin cups
Place in preheated oven. Bake at 350 degrees 25 to 30 minutes or until golden and a tester comes out clean
Remove from the oven. Allow to cool in the pan about 30 minutes to continue cooking and firm up
Remove from the muffin cups and transfer to a wire rack. Allow to cool completely before serving. Serve immediately or store in an airtight container in the refrigerator up to 5 days