1cupgrated zucchini, not wrung out (from about 1 medium zucchini)
1 1/2cupsall-purpose and/or whole wheat flour
1/2cupchocolate chips, optional
Instructions
Heat your oven to 350°F. Line 12 standard muffin cups with paper liners.
In a large bowl or stand mixer, mix together eggs, oil, sugar and vanilla until well combined. Add the cinnamon, nutmeg, baking soda, baking powder and salt over wet ingredients and stir them in well.
Stir in the zucchini. Gently stir in flour, mixing only until flour disappears. Add in chocolate chips if using.
Divide amongst muffin tins using a large cookie scoop and bake for 18-22 minutes. Let them rest for 5 minutes, then remove the muffins to a cooling rack to cool completely. Store them in an airtight container for up to 5 days.