- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon nutmeg
- 1 Tablespoon ground cinnamon
- 4 large eggs
- 1/3 cup pure maple syrup
- 1/8 cup olive oil
- 2 cups zucchini shredded
- 1/2 cup Ghiradelli 60% cocao chocolate-chips
Preheat the oven to 350 degrees. Line a regular-sized muffin tin with cupcake liners and set aside.
In a large bowl, whisk together the dry ingredients. In a small bowl, mix together the wet ingredients. Add the wet ingredients to the dry. Fold in the zucchini and chocolate chips.
Scoop the batter into the cupcake liners to about 3/4 full. Bake for 30-35 minutes, or until an inserted toothpick comes out clean. Let the muffins cool for a few minutes before you serve.
Calories: 195kcal | Carbohydrates: 29.7g | Protein: 5g | Fat: 6.4g | Saturated Fat: 2.3g | Cholesterol: 63.4mg | Sodium: 247.1mg | Fiber: 1.4g | Sugar: 11.8g