Zucchini Chocolate Chip Muffins

Ingredients

• 2 cups all-purpose flour (or gluten-free flour mix for gluten-free zucchini muffins)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1/2 cup vegetable oil (or melted coconut oil for a dairy-free option)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup unsweetened applesauce
• 1 cup semi-sweet chocolate chips (for dairy-free, use dairy-free chocolate chip muffins)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar until well combined.
3. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
4. In a medium bowl, mix together the grated zucchini, oil, eggs, vanilla extract, and applesauce. Stir until the mixture is smooth.
5. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should have a few lumps.
6. Fold in the chocolate chips, reserving a few to sprinkle on top of the muffins before baking.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle any reserved chocolate chips on top.
8. Place the muffins in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.