Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cup unsalted butter, melted and cooled
  • 0.75 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 0.5 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 cups grated zucchini, unpeeled
  • 0.75 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
  2. Grate the zucchini using the large holes of a box grater; do not peel the skin.
  3. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until no clumps remain.
  4. In a separate medium bowl, beat the melted butter and brown sugar until smooth. Stir in the egg, Greek yogurt, and vanilla extract until the mixture is glossy.
  5. Pour the wet ingredients into the dry. Using a silicone spatula, gently fold the batter until only a few streaks of flour remain.
  6. Fold in the grated zucchini and chocolate chips just until evenly distributed.
  7. Divide the batter evenly among the 12 muffin cups, filling them nearly to the brim.
  8. Bake for 18–22 minutes until the tops are deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.