▢ 1/2 tsp baking powder ▢ 1/2 tsp baking soda ▢ 1/2 tsp fine sea salt ▢ 1 tsp ground cinnamon ▢ ½ cup extra light olive oil, or canola oil or vegetable oil ▢ 1 large egg, room temperature ▢ 3/4 cup white sugar ▢ 2 Tbsp milk, whole milk or 2% milk ▢ 1 1/2 tsp pure vanilla extract ▢ 1 1/2 cups grated zucchini, from 1 medium zucchini or 1/2 lb ▢ ½ cup semi-sweet chocolate chips, divided

Instructions Step - 1

Preheat the oven to 350˚F. Grease a 12-count muffin pan or line with cupcake liners.

Step - 2

In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.

Step - 3

In a separate bowl, thoroughly whisk together eggs, oil, sugar, milk, and vanilla. Add flour mixture to the wet ingredients and whisk until well blended and smooth.

Step - 4

Grate zucchini on the large holes of a box grater and fold into the batter until well incorporated then fold in 1/3 cup of chocolate chips (if using).

Step - 5

Using a trigger-release ice cream scoop, divide the batter evenly into the 12-cup lined muffin pan. Sprinkle the tops of the muffins with the remaining chocolate chips.

Step - 6

Bake at 350˚F for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the tins for 5 minutes then transfer to a wire rack to cool to room temperature. ENJOY

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