2medium(260grams)zucchiniabout 10 ounces or 2 heaping cups, grated
DRY INGREDIENTS
2cups(300grams)all-purpose flour
2teaspoons(8grams)baking powder
1teaspoon(4grams)baking soda
¼teaspoon(1.5grams)salt
1teaspoon(5grams)cinnamonoptional
ADD-INS
½cup(80grams)dark chocolate chipsoptional
½cup(60grams)walnutschopped, optional
Preheat the oven to 350°F or 180°C. Line a 12-muffin tin or two 6-muffin tins with muffin liners.
To a large bowl, add ½ cup milk, ¼ cup olive oil, ⅔ cup sugar, and 1 tablespoon vanilla extract. Mix with a spatula combine.
Grate 2 medium zucchini with the large holes of a box grater and stir them into the wet ingredients.
Add 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon cinnamon and stir until combined without over-mixing.
Add ½ cup dark chocolate chips and ½ cup walnuts (chopped) and fold them into the batter.
Fill in the muffin tins and bake at 350°F or 180°C for 20 minutes on the middle rack of the oven.Tip: Optionally, you can top them with slivered almonds.
To ensure the zucchini muffins are fully cooked, poke them in the center with a toothpick. If the toothpick comes out dry, the zucchini muffins are ready. If not, keep baking in increments of 2 minutes.Put them on a cooling rack, and let them cool down completely at room temperature. The day after, they are even more delicious.