These can be made as muffins, mini bites or small loaves depending upon what kind of baking pans you use.
Grease your pan
Beat the sugar, oil, eggs and vanilla until smooth and light, about 1 minute at high speed on a hand mixer. Stir in the zucchini.
Whisk together the flour, baking powder, baking soda, salt and cinnamon.
Stir the dry ingredients into the wet ingredients just until combined.
Gently stir in the raspberries
Divide the batter into your preferred pan, filling each about 3/4 full.
Sprinkle the tops with sugar in the raw if desired before baking
Bake full sized muffins for 25 – 27 minutes, mini muffins for about 18 minutes and with any other sized pan you will have to watch and judge. For example – the little square bites I used took about 12 minutes.