Method
1. Pre-heat oven - 175°C
2. Line 2 clean muffin pans with paper muffin cups
3. Add all purpose flour, baking soda, baking powder and salt to a clean large mixing bowl
4. Mix in pecan pieces to the dry ingredients and set aside
5. Add egg, plain yogurt and sunflower oil to a clean large mixing bowl
6. Whisk together until combined
7. Add light brown sugar, ground cinnamon, nutmeg, zucchini, orange zest and orange juice to egg-yogurt mixture
8. Fold together until combined
9. Add dry ingredients
10. Mix until well combined
11. Spoon batter into 2 muffin pans
12. Bake until skewer tests clean - 20 min, 175°C
13. Let cool