Author Pam - For the Love of Cooking / Original by Sally's Baking Addiction
Equipment
Muffin pan
Ingredients
1¾cups flour
1tspbaking powder
½tspbaking soda
½tspsalt
1½tspground cinnamon
Pinchof ground nutmeg
½cupcoconut oilmelted (you can also use vegetable oil)
½cupwhite sugar
⅓cuppacked brown sugar
2large eggsat room temperature
2tsppure vanilla extract
2tbspmilk
1¾cupsshredded zucchinino need to blot it dry
1cupsemi-sweet chocolate chips
Turbinado sugarfor sprinkling on top
Instructions
Preheat the oven to 425 degrees. Spray a muffin pan with nonstick spray.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
Whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together, in a medium bowl. Whisk in the shredded zucchini.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips being careful not to over mix. The batter is thick.
Spoon batter evenly into the muffin pan. Sprinkle with coarse sugar, if desired.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 11-14 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and Enjoy.