Zucchini Muffins in 40 Minutes

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or non-stick spray.
2. Shred the zucchini using the coarse side of a grater. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess water.
3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until combined.
4. Create a well in the center of the dry ingredients and pour in the melted unsalted butter, egg, and pure vanilla extract.
5. Stir with a rubber spatula until just combined.
6. Gently fold in the squeezed zucchini and semi-sweet chocolate chips until the batter is evenly streaked but not over-mixed.
7. Scoop the batter evenly into the 12 muffin cups.
8. Bake for 22–25 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.