Ingredients

The following ingredients have 12 Servings
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 medium zucchini (shredded (about 3 cups), excess liquid squeezed out)
  • 10 tablespoons unsalted butter, melted
  • 1 cup chocolate chips (dark or semisweet)

Instruction

  • Preheat oven to 350 degrees F. Grease a 12-cup muffin tin (or line with paper liners).
  • In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
  • In a large bowl, whisk together the sugar, eggs and vanilla extract. Using a rubber spatula, stir in the grated zucchini and the melted butter.
  • Add the flour mixture to the zucchini mixture and gently stir to combine. Stir in the chocolate chips until evenly distributed.
  • Divide the batter evenly between the muffin cups (they should be almost completely filled up). Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Allow the muffins to cool in the pan for 5 minutes, then remove to a wire cooling rack and cool for an additional 30 minutes before serving. The muffins should be stored in an airtight container at room temperature for up to 4 days. You can also wrap these individually in plastic wrap, place in a freezer bag and freeze for up to 2 months.