# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil or melted coconut oil
08 - 1/2 cup milk (dairy or non-dairy)
09 - 2/3 cup brown sugar, lightly packed
10 - 2 teaspoons vanilla extract
→ Add-ins
11 - 1 cup grated zucchini, excess moisture removed
12 - 3/4 cup semi-sweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
03 - In a large bowl, beat eggs, oil, milk, brown sugar, and vanilla extract until smooth and fully incorporated.
04 - Stir the grated zucchini into the wet ingredient mixture, ensuring even distribution.
05 - Add the dry ingredients to the wet ingredients and mix gently until just combined to avoid overmixing.
06 - Fold in the semi-sweet chocolate chips carefully to maintain batter texture.
07 - Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
08 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, allowing for melted chocolate residue.
09 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
