Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) ground cinnamon
  • ½ teaspoon (2.5g) salt
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (200g) grated zucchini, lightly packed (excess water squeezed out)
  • 1 cup (170g) chocolate chips (semi-sweet or milk)

Instructions:

  1. Preheat oven to 375°F (190°C, Gas Mark 5). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk together oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Lumps are okay.
  5. Gently fold in the grated zucchini and chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.