ZUCCHINI CHOCOLATE CHIP MUFFINS

 

Ingredients:

• 1 1/3 cups grated zucchini
• 2 cups all-purpose flour (250 grams)
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil (120 ml) or canola
• 1/2 cup brown sugar (105 grams) light or dark
• 1/3 cup granulated sugar (67 grams) use 1/2 cup if you prefer sweeter muffins
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup milk (60 ml) I prefer to use whole milk or 2%, but any will work
• 3/4 cup chocolate chips (135 grams)

Instructions:

1. Preheat oven to 375°F (190°C) and line a 12-cavity muffin pan with muffin papers. This recipe will yield 12-14 muffins, so you may need 2 pans.
2. Lightly blot the grated zucchini with paper towels to remove excess liquid. Set aside.
3. In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
4. In a separate large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk until smooth.
5. Make a well in the center of the dry ingredients and pour the wet ingredients into the well.
6. Gently fold the mixture together until just combined. Do not overmix.
7. Stir in the grated zucchini and chocolate chips.
8. Spoon the batter into the prepared muffin tin, filling each paper about ¾ full.
9. Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes:

• You do not need to peel the zucchini before grating it.
• Fresh muffins are best, but they can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
• The nutrition information provided is an estimate and based on 1 muffin, assuming the recipe yields 12 uniform muffins.