What you need,
Makes 12
1½ cup all-purpose flour
1½ tsp. baking powder
¾ tsp. ground cinnamon
½ tsp. salt
1 egg, lightly beaten
1¼ cup grated zucchini
1 cup granulated sugar
½ cup vegetable oil
1 tsp. vanilla
¾ cup semi-sweet chocolate chips
Heat your oven to 350 degrees. Line a 12 cup muffin tin with
paper liners and set aside.
In a medium bowl whisk together the flour, baking powder,
cinnamon and salt until combined.
In another larger bowl beat together the egg, sugar and oil
until well mixed. Add the vanilla and zucchini and mix until totally combined.
Fold the dry ingredients into the wet until they are just
combined.
Add the chocolate chips and fold into the batter.
Using a large ice cream scoop divide the batter into the
muffin tins.
Bake for 25-28 minutes until lightly browned and a toothpick
comes out clean.
Cool the muffins in the tin for 5 minutes then transfer to a
wire rack to cool completely.
You can keep the muffins in an airtight container for 3-4
days or you can freeze them for up a month.
Jen of My Tiny Oven
