Zucchini Mini Muffins in 25 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 24-cavity mini muffin tin or line with paper liners.
2. Grate the zucchini. Place it in a clean kitchen towel and twist tightly to expel excess water until it feels like a damp sponge.
3. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt until no clumps remain.
4. In a medium bowl, whisk the oil and sugar, then beat in the egg and vanilla until smooth. Fold in the squeezed zucchini.
5. Pour the wet ingredients into the dry bowl. Gently fold with a spatula until just combined, then fold in the chocolate chips.
6. Fill each muffin cavity about 3/4 full using a cookie scoop.
7. Bake for 12–15 minutes, or until tops spring back and a toothpick comes out clean.
8. Let muffins sit in the pan for 5 minutes before transferring to a wire rack to cool.