Grate zucchini through a large grater and set aside (don't squeeze the juice).
In a large mixing bowl, whisk eggs, oil, vanilla, sugar and yogurt.
Add zucchini and mix well.
Add flour, baking soda, baking powder, cinnamon and salt. Whisk until all evenly incorporated.
Divide the batter among muffin cups, filling them 3/4 of the way.
Bake for 18-20 minutes, make sure to do a toothpick test before taking them out.
Sauce:Melt butter, over medium heat, in the small sauce pot and add sugar, hot fudge and heavy cream. Cook on medium heat, whisking slowly until all combined. Let it simmer for about a minute (keep stirring) and take it off heat.
Pour about a tablespoon of sauce over each muffin (more if you want) and enjoy!