Preparation Steps

• Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
• Grate the zucchini on the large holes of a box grater. Wrap the grated zucchini in a clean kitchen towel or paper towels and press gently to remove some of the surface moisture — you want it damp, not dripping.
• In a bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly distributed. Set the dry mix aside.
• In a separate large bowl, whisk the egg with the oil, sugar, milk, vanilla and orange zest until the sugar begins to dissolve and the mixture is smooth.
• Add the dry ingredients to the wet mixture and stir with a spatula just until the batter comes together — a few small streaks of flour are okay. Avoid overmixing to keep the muffins tender.
• Fold the grated zucchini and 1/3 cup of the chocolate chips into the batter until evenly distributed. Let the batter rest at room temperature for 8–10 minutes so the flour hydrates and the batter thickens slightly.
• Using an ice cream scoop or two spoons, divide the batter among the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining chocolate chips over the tops.
• Bake in the preheated oven for about 20–24 minutes, or until the muffin tops are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
• Remove the pan from the oven and let the muffins cool in the tin for 6–8 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.