Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly.
2. Prepare the dry ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
3. Prepare the wet ingredients: In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to prevent dense muffins.
5. Fold in the zucchini and chocolate chips: Gently fold the grated zucchini and chocolate chips into the batter until evenly distributed.
6. Fill the muffin cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. Serve: Once cooled, serve the zucchini chocolate chip muffins and enjoy! They are great for breakfast, as a snack, or even as a dessert.

These muffins are moist, flavorful, and a great way to sneak some vegetables into your diet. Enjoy!