Chocolate Chip Zucchini Muffins Recipe

Prep: Preheat oven to 375℉. Line muffin pan with muffin liners and spray with nonstick spray; set aside.
Grate Zucchini: Use a box grater to shred 1 cup zucchini and then squeeze out as much excess liquid as possible using either your hands, cheesecloth, or paper towel (don't skip this part). Set aside.
Dry Ingredients: In a medium mixing bowl, add 1 ¾ cups whole wheat flour, ⅔ cup brown sugar, ½ cup rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Stir to combine with a fork or whisk to ensure there are no lumps. Set aside.
Wet Ingredients: In a separate large mixing bowl, add ½ cup unsweetened applesauce, ½ cup unsweetened almond milk, ¼ cup mashed banana, and 2 teaspoons vanilla extract. Stir to combine.
Add Eggs: Whisk 2 large eggs in a separate bowl and then add to the applesauce mixture; stir to combine.
Finish Muffin Batter: Add zucchini and ½ cup chocolate chips to the applesauce mixture and fold in. Add the Dry Ingredients to the the zucchini mixture and stir to combine. Add in melted butter and stir a few times.
Bake: Divide batter between 12 prepared muffin cups. Bake on the middle rack for 18-22 minutes or until a toothpick comes out clean.
Let Cool: Carefully remove and let cool for 10 minutes in muffin tin and then transfer to a cooling rack. Enjoy!