Cinnamon Zucchini Muffins in 35 Minutes

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. Grate the zucchini using the small holes of a box grater. Place the shreds in a clean kitchen towel and squeeze gently to remove pooling liquid without wringing it completely dry.
3. In a large mixing bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
4. In a medium mixing bowl, beat the melted coconut oil and brown sugar until smooth.
5. Whisk the egg, Greek yogurt, and vanilla extract into the oil mixture until the batter is velvety.
6. Pour the wet ingredients into the dry ingredient bowl, stirring with a silicone spatula only until the flour streaks disappear.
7. Gently fold in the shredded zucchini and semi-sweet chocolate chips until evenly distributed. If using walnuts, fold them in now.
8. Scoop the batter into the prepared muffin tin, filling each cup approximately 3/4 full.
9. Bake for 22–25 minutes. The muffins are done when the tops spring back when lightly touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.