2 cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 stick (½ cup) unsalted butter, melted
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 medium (9 oz) zucchini, grated (about 2 packed cups/no need to wring dry)
½ cup plus 2 tablespoons chocolate chips
⅔ cup chopped pecans or walnuts (optional)
Instructions:
Preheat the oven to 350°F and set rack in the middle position. Generously coat a muffin pan generously with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
In a large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla extract and whisk to combine. Stir in the zucchini.
Add the dry ingredients to the zucchini mixture and stir until just combined. Stir in ½ cup of the chocolate chips and all of the nuts (if using).
Using a large spoon or ice cream scoop, divide the batter into the muffin wells, filling each almost completely. Sprinkle the remaining 2 tablespoons of chocolate chips onto the muffins, pressing them in lightly so they adhere. Bake for 20 to 22 minutes, or until a tester comes out clean. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling. Serve warm or room temperature.
The muffins are best served on the same day they are made, but will keep, wrapped in foil, at room temperature for 2 days.
<strong>Freezer-Friendly Instructions:</strong> The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.