1cupzucchini(125g) grated and squeezed gently to remove excess moisture
½cupchocolate chips
Instructions
Preheat oven to 350°F / 180°C. Grease or line a muffin pan.
In a large mixing bowl, beat the applesauce (or oil), sugar, yogurt, egg and vanilla until smooth and combined.
In a separate bowl, whisk the flour, baking powder and salt.
Pour the wet mixture into the dry and gently stir to combine.
Fold in the zucchini and chocolate chips.
Spoon the mixture into the muffin cups, ⅔ full. Bake for 20 minutes or until an inserted skewer or toothpick comes out clean.
Allow to cool completely in the muffin tray.
Notes
When mixing the dry ingredients with the wet, make sure you don't overmix. Mix together just until everything is evenly distributed and there are no dry streaks of flour in the mixture.When shredding the zucchini, it's important to make sure you press any excess water out as this can make the muffins too moist. I like to use a clean dish towel for this.If you want extra chocolate in your zucchini muffins, feel free to add more chocolate chips on top of the batter before baking.Only fill the muffin tins ⅔ full to prevent the batter from spilling over.