Lightly grease or line muffin tins with liners, set aside. Preheat oven to 425°F
Grate your zucchini into a bowl. You do not need to blot or dry it. I find it easiest to weigh my bowl, tare out the weight and then grate into the bowl to see how much I have rather than using a measuring cup. Set aside.
In a small/medium size bowl, add flour, salt, baking powder, baking soda, cinnamon, cardamom, nutmeg, ginger, cloves and allspice. Whisk together.
In a large bowl, add your sugar and oil and stir together.
Add your eggs and vanilla. You don't have to add one at a time or use a whisk, but make sure the mixture is completely homogenous before moving on.
Add in your zucchini and mix.
Add your dry ingredients to the wet and fold together with a rubber spatula until just incorporated. Do not overmix.
Fill muffin cups ¾ full and bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake for another 15 minutes. Toothpick inserted into center will come out clean. Remove from tins immediately and let cool on wire rack.
Muffins can be enjoyed without glaze for a less sweet version. Store in an airtight container for up to 5 days.
Make glaze: In a small bowl, add powdered sugar, cinnamon, chai and vanilla and whisk together.
After muffins have cooled for at least 10 minutes, drizzle or pour over muffins. Enjoy!
