1 ½cup(175g)grated zucchinipatted dry with paper towel
1 ½cup(255g)semisweet chocolate chips
coarse sugar, for sprinkling(regular granulated sugar will also work)
Instructions
Preheat oven to 425F (220C) and line muffin tin with paper liners. Set aside.
In large bowl, combine oil, milk, and sugars, whisking well until well-combined and ingredients are not separated (oil and milk should not be separating and sugar should be mostly dissolved).
½ cup canola oil, ½ cup milk, ½ cup granulated sugar, ½ cup light brown sugar
Add egg and stir well. Stir in vanilla extract.
1 large egg, 1 ½ teaspoon vanilla extract
In a separate, medium-sized bowl, combine flour, baking powder, cinnamon, and salt.
2 ¼ cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon salt
Give your wet ingredients another brief whisking to ensure ingredients are well combined, and then, using a spatula, carefully fold dry mix into liquid (do not over-mix, a few flour lumps are OK at this point).
Fold in grated zucchini and chocolate chips.
1 ½ cup grated zucchini, 1 ½ cup semisweet chocolate chips
Evenly divide batter between prepared muffin cups, filling each liner ¾ way full.
Sprinkle muffin batter generously with coarse sugar.
coarse sugar, for sprinkling
Bake on 425F (220C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 10-12 minutes. Do not over-bake or your muffins will dry out!