Chocolate Chip Zucchini Muffins

Name: Chocolate Chip Zucchini Muffins
Cook time: 22 min
Yield: 12 servings
Ingredients: 250 g all-purpose flour spooned and leveled; 6 g baking powder; 3 g baking soda; 3 g fine salt; 2 g ground cinnamon; 150 g granulated sugar; 50 g light brown sugar packed; 2 count large eggs room temperature; 90 ml neutral oil; 60 ml whole milk room temperature; 5 ml vanilla extract; 200 g zucchini finely grated, lightly squeezed; 100 g semi-sweet chocolate chips reserve 20 g for topping; 20 g semi-sweet chocolate chips reserve 20 g for topping

These muffins use shredded zucchini folded into a standard quick-bread batter, then finished with chocolate chips for a soft, moist crumb and pockets of melted chocolate. They work as a breakfast-style bake or snack and are sized for a standard 12-cup muffin pan.

By Julienne

Cook time: 22 minutes

Servings: 12

Ingredients

250 g all-purpose flour spooned and leveled
6 g baking powder
3 g baking soda
3 g fine salt
2 g ground cinnamon
150 g granulated sugar
50 g light brown sugar packed
2 count large eggs room temperature
90 ml neutral oil
60 ml whole milk room temperature
5 ml vanilla extract
200 g zucchini finely grated, lightly squeezed
100 g semi-sweet chocolate chips reserve 20 g for topping
20 g semi-sweet chocolate chips reserve 20 g for topping

Instructions

Heat the oven to 190 C. Line a 12-cup muffin pan with paper liners or coat it lightly with nonstick spray. The oven is fully preheated and the pan is prepared.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. The dry mixture looks evenly combined with no visible streaks of leavener or spice.
In a large bowl, whisk the granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth and glossy. The mixture looks cohesive and slightly thickened, with the sugar mostly dissolved.
Fold the grated zucchini into the wet mixture. Stir in 100 g of the chocolate chips, then add the dry ingredients and mix just until the flour disappears. Do not overmix, or the muffins can turn tough. A thick batter remains, with zucchini and most of the chocolate chips distributed throughout and no dry flour pockets visible.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the remaining 20 g chocolate chips over the tops before baking. Each cup is evenly filled and the tops have a few visible chocolate chips.
Bake for 20 to 22 minutes, until the tops are set and spring back lightly when touched and a tester inserted in the center comes out with only a few moist crumbs. The muffin tops are domed and lightly golden, and the centers are baked through without wet batter.
Cool the muffins in the pan for 5 minutes, then move them to a wire rack to finish cooling. The muffins release cleanly from the pan and are cool enough to handle without collapsing.