Ingredients
Method
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
In a large bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
In another bowl, mix the brown sugar and granulated sugar with the vegetable oil until well combined.
Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
Gently fold the grated zucchini into the wet ingredients.
Gradually add the dry ingredients into the wet mixture, folding until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips, reserving a few to sprinkle on top of the muffins.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with the reserved chocolate chips.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins
Presentation Tips: Serve these delightful muffins warm with a dusting of powdered sugar on top, and perhaps a small side of whipped cream or a dollop of yogurt for extra indulgence!