Chef savvy
These muffins are moist, tender, not too sweet and a great way to use up zucchini from your garden!
01
Preheat oven to 425F. Grease a 12 cup muffin tin with cooking spray. In a bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
02
In another bowl, whisk together the egg, oil, both sugars, greek yogurt and vanilla extract. Add the wet ingredients to the dry ingredients and fold gently.
03
Fold in the zucchini and chocolate chips to the muffin batter,
04
Pour the batter into the muffin tin and bake for 5 minutes. Reduce the oven temperature to 350 and cook for additional 13-15 minutes, or until a toothpick comes out clean.
Allow the muffins to cool for 5 minutes in the pan then transfer to a cooling rack to cool completely.