• Preheat oven to 375 degrees. Lightly spray 8 muffin cups with cooking spray (or line with paper liners)
• In a large mixing bowl sift or whisk together the dry ingredients until combined and there are no lumps
• Stir the eggs into the dry ingredients until all the dry ingredients are moist. Add the oil and stir until fully combined
• Add the yogurt and the extracts. Stir until fully combined and smooth
• Gradually fold in the zucchini until fully combined and evenly distributed throughout the dough
• Push dough to center of bowl and allow to sit about 5 minutes. This will help absorb any extra moisture
• Divide dough evenly among the prepared muffin cups. Press the dough evenly and firmly throughout each muffin cup making sure the tops are flat
• Place in preheated oven. Bake at 375 degrees for 20 to 25 minutes or until a tester comes out clean
• Remove from the oven and allow to cool in the pan at least 15 minutes to firm up
• Remove from the muffin cups and rransfer to a wire rack to cool completely

Brown "Sugar" Glaze

• Use a fork and stir the glaze ingredients together until smooth. Use a spoin and drizzle desired amount if glaze over each muffin then allow to sit at least 5 minutes to absorb the glaze. Eat immediately or store leftovers in an airtight container at room temperature up to 1 week