2 medium zucchinis, peeled and shredded
¾ cup sugar
½ cup Canola oil
2 large eggs, room
temperature
1 tsp. vanilla
extract
1 ½ cups flour
2 tsp. baking
powder
1 ½ tsp. ground
cinnamon
½ tsp. salt
¼ tsp. baking soda
¾ cup mini chocolate chips, lightly dusted with ½ a teaspoon of flour
Preheat oven to
375 degrees.
Shred zucchini in a large bowl and sprinkle with salt. Set aside for at least five minutes. Squeeze all the water from the zucchini and put it in a different container, discarding the liquid.
In a mixing bowl, mix the sugar and all the wet ingredients.
In a separate mixing bowl, sift all the dry ingredients together.
Make a well in the dry ingredients and pour the wet ingredients into the well. Use a spatula to combine – do not over mix.
Add chocolate chips to the batter.
Pour into loaf pan or spoon into lined muffin cups. Bake loaf for approximately 40 minutes or until an inserted toothpick comes out clean. Bake muffins for 25 minutes, but check (with a toothpick) after 20 minutes. Cool for ten minutes.
