Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 2 cups (220g) grated zucchini, squeezed lightly
  • 1/2 cup (120g) Greek yogurt, plain
  • 1/2 cup (120ml) vegetable oil
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Use the large holes of a box grater to shred the zucchini.
  3. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
  4. Stir in the vegetable oil, Greek yogurt, eggs, and vanilla extract. Fold together with a spatula until just combined; do not overmix.
  5. Gently fold in the semi-sweet chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
  7. Bake for 18-22 minutes or until the center springs back when touched and they are fragrant.