Ingredients

The following ingredients have 12 Servings
  • 1 + 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened at room temperature
  • 1/4 cup brown sugar, packed
  • 1 large egg, at room temperature
  • 3/4 cup plain yogurt, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup zucchini, peeled and grated
  • 3/4 cup chocolate chips, semi-sweet

Instruction

  • Preheat oven to 400 F. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray.
  • In a medium bowl, sift together flour, baking powder, baking soda and salt.
  • Use a stand mixer or a hand mixer to cream together the butter and sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
  • Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the zucchini and chocolate chips. 
  • Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top. 
  • Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.