Preheat oven to 180°C. Spray 8 large muffin hole tray with olive oil an set aside.
Place the grated zucchini and carrot into either a sieve or a clean tea towel and squeeze out the juice.
Place the zucchini, carrot, peas, corn, capsicum, parsley, chives, cheese, milk, yoghurt and egg in a large mixing bowl and stir until combined.
Add flour and baking powder to wet ingredients and fold in gently until just combined.
Spoon the mixture evenly between 8 muffin holes. Bake for 20-25 minutes or until golden and mixture is set.
Once defrosted, muffins can be enjoyed cold or warmed in the oven.
Once cooled, place individual muffins into resealable freezer bags, plastic wrap or airtight containers and place in the freezer.