Ingredients

• 1 ¼ cups Unbleached White All-Purpose Flour (155 g) or Gluten Free 1-to-1 Baking Flour
• ¾ tsp Baking Powder
• ⅓ tsp Baking Soda
• ¼ tsp fine Salt
• 1 tsp ground Cinnamon
• Pinch of ground Nutmeg
• 6 Tbsp Vegetable Oil (90 ml)
• 6 Tbsp Granulated Sugar (75 g)
• 2 ½ Tbsp packed Light or Dark Brown Sugar (33 g)
• 1 Egg
• 1 ½ tsp Vanilla Extract
• 1 ¼ cups shredded Zucchini
• ½ cup Mini Chocolate Chips (90 g)
• Optional: additional Chocolate Chips for topping

Instructions

1. Preheat oven to 350°F. Grease a mini muffin tin or line with mini paper cups.

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

3. In a separate large bowl, combine oil, sugars, egg and vanilla. Stir until smooth. Using a paper towel or kitchen towel, gently press zucchini to remove some of the moisture. Stir into the wet ingredients.

4. Add the dry mixture to the wet and stir gently just until batter comes together. Be careful not to overmix—it’s okay if it's a little lumpy.

5. Add mini chocolate chips and stir to distribute evenly. Scoop into prepared mini muffin cups, filling each almost to the top. Top with additional chocolate chips, if desired.

6. Bake for 12–15 minutes, or until the tops are set and a toothpick inserted into the center of a muffin comes out clean or with a few crumbs.

7. Let muffins rest in the pan for about 5 minutes, then transfer the muffins from the tin to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.