Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) salt
  • 1 tsp (3g) ground cinnamon
  • ¼ tsp (1g) ground nutmeg
  • ½ cup (115g) unsalted butter, melted and cooled
  • ¾ cup (150g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (225g) grated zucchini, loosely packed
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 tbsp (12g) turbinado sugar

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them thoroughly with butter.
  2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until no clumps remain.
  3. In a large bowl, stir the melted butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Fold the grated zucchini into the wet mixture until evenly distributed.
  5. Gently pour the dry ingredients into the wet base. Use a spatula to fold the batter together until no streaks of flour remain.
  6. Fold in the chocolate chips.
  7. Divide the batter evenly among the liners and sprinkle the tops with turbinado sugar.
  8. Bake for 18–22 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.