Preheat oven to 375 F. Shred zucchini on paper towels, wrap up and gently press down to remove moisture. Dice bell pepper and set these aside.
Whisk together eggs and yogurt with olive oil and milk at the end.
Fold in 1 c shredded cheese into the batter.
In a separate bowl mix flour with salt and baking powder. Slowly incorporate in with the milk mixture until well combined. Fold in frozen corn, shredded zucchini and bell peppers.
Add muffin cups into pan or spray with non stick spray. Fill each 3/4 of the way full (sprinkle tops with cheese if desired now) and bake for 18-22 minutes or until top springs back when touched gently, or toothpick comes out clean with some crumbs attached.
Remove and place muffins on a cooling rack for 10 minutes before enjoying.