½ cup butter, slightly melted
1 cup brown sugar, lightly packed
2 large eggs
2 teaspoons vanilla extract
2 cups unbleached or all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups grated zucchini, lightly packed ( 2 small – medium)
1 cup semi-sweet chocolate chips, reserve a few for the tops
In a microwave-safe bowl soften the butter, stir in the brown sugar and combine well.
Add the eggs and vanilla extract and stir vigorously until the mixture is well combined and light caramel in colour.
In a separate bowl whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir until combined, scraping the sides if necessary.
Stir in the grated zucchini and chocolate chips, reserving a few chocolate chips for the tops.
Using a 3-ounce scooper put the batter into the paper lined muffin tin. Lightly tap the tin on the counter and place a few chocolate chips on the tops.
Bake in a preheated oven for 20 minutes, or until the tops are golden brown and a little firm, but still a bit soft in the middle.
Remove from oven when a toothpick inserted comes out a little sticky, but not wet. Be careful not to over bake them.
Allow the muffins to cool in the tin a few minutes, before removing them to a cooling rack.