Prep the pans: Heat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper cups. This recipe makes about 30–36 bites, depending on your tin.

Drain the zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze firmly over the sink until most of the liquid is out. You want it damp, not dripping.

Mix dry ingredients: In a medium bowl, whisk spelt flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Break up any flour clumps so the batter stays even.

Mix wet ingredients: In a large bowl, whisk eggs, oil, maple syrup, brown sugar, vanilla, and yogurt until smooth and slightly glossy.

Combine: Add the dry ingredients to the wet. Stir gently with a spatula until you see the flour mostly disappear.

Fold in zucchini and mix-ins: Add the drained zucchini and any optional mix-ins. Fold gently until evenly distributed. Do not overmix; it can make the bites tough.

Fill the cups: Spoon the batter into the mini muffin wells, filling each about 3/4 full.

Bake: Bake for 11–14 minutes, until the tops spring back when touched and a toothpick comes out with just a few moist crumbs.

Cool: Let the bites rest in the tin for 5 minutes, then transfer to a rack to finish cooling. They’ll firm up as they cool.