Zucchini Muffins with Chocolate chips

 

• 2 large eggs

• 1 1/3 cup (270g) sugar

• 2 teaspoons vanilla extract

• 3 cups (360g) packed grated zucchini

• 3/4 cup unsalted butter, melted

• 2 3/4 cups (400g) all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon nutmeg

• 1/4 teaspoon kosher salt

• 1 cup chocholate chips ,optional 

• 1 cup raisins or dried cranberries, optional

1. Preheat the oven to 350°F (175°C).

   Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.

2. In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter.

   In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in chips, raisins or cranberries if using. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.

3. Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, 22 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. .Cool on a rack.