Preheat oven to 400F. Spray a 24-cup mini muffin tray with non stick cooking spray or line with paper liners. Pat zucchini dry with paper towels.
Beat together egg, oil, yogurt, applesauce, vanilla, spices and zucchini. Add muffin mix (or pre-mixed dry ingredients listed above) and stir just until evenly moistened. Batter will be thick.
Spoon the batter into prepared muffin tins, dividing evenly among about 16 cups. Bake until muffins are golden brown and a toothpick comes out clean, about 13 minutes. Let them cool in the pan for 5 minutes then transfer to a wire rack.
Refrigerate in an airtight container for up to 3 days, or seal in a plastic bag and freeze for up to 3 months.
Recipe Credit to Kim Laidlaw - from her book Baby & Toddler On the Go