Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (100g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) baking powder
  • 0.5 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 0.5 cup (120ml) vegetable oil
  • 1 large (50g) egg, room temperature
  • 0.25 cup (60ml) milk
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (225g) grated zucchini
  • Optional: 0.5 cup chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
  2. Grate the zucchini using the large holes of your box grater.
  3. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon until no clumps remain.
  4. Create a well in the center of the dry ingredients. Pour in the oil, egg, milk, and vanilla. Stir with a spatula until just combined; do not overmix.
  5. Gently fold in the grated zucchini and optional chocolate chips.
  6. Scoop the batter evenly into the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 22–25 minutes until the tops are golden-brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.