These zucchini chocolate chip muffins are super soft, moist and jam packed with flavor! You'd never know they're loaded with freshly shredded zucchini. Kid approved and freezer-friendly, too!
Preheat oven to 350°F and fill a cupcake pan with liners. Set aside.
In a large bowl, combine flour, baking powder, cinnamon and salt.
In a separate bowl, mix together the eggs, zucchini, sugar, oil and vanilla.
Pour wet mixture into the flour mixture and stir until combined. Fold in chocolate chips.
Pour batter into the prepared pan until the cups are 2/3 of the way full. Bake for approximately 20-25 minutes, or until a toothpick comes clean.
Remove to a cooling rack and allow to cool.
Notes
Mix-in's: Feel free to mix in extras like chopped nuts or shredded coconut. To store: Place in an airtight container and keep at room temperature for about 2 to 3 days (they will also last a few more days in the fridge). I like to add a few folded paper towels in the bag to keep the muffins from getting soggy.To freeze: Place in a freezer bag and store in the freezer for up to 3 months. Reheat in the microwave for about 15 to 30 seconds, until warm.