• Preheat the oven to 425°F (220°C). Grease the muffin pan with non-stick oil spray or line it with paper liners, and set aside. If using paper liners, lightly grease them as well.
• Whisk the flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl until well combined.
• Add chocolate chips to the flour mixture and stir well. You can skip adding chocolate chips or add your choice of chopped nuts.
• In a large bowl, whisk melted butter, oil, granulated sugar, brown sugar, sour cream, and vanilla until well combined. Add shredded zucchini and mix well.
• Add dry ingredients to the wet mixture and gently mix until just combined. Do not overmix.
• Divide the batter evenly between the muffin liners. Fill each muffin liner all the way up to the top. I recommend using an ice cream scoop for easy and even distribution of the batter.
• Bake the muffins for 5 minutes at 425°F (220°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C).
• Continue baking for 15-17 minutes or until the cake tester inserted in the center comes out clean.
• Because every oven is different, keep an eye on the oven after 15 minutes of baking.
• Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them onto a cooling rack and let them cool completely before serving.

Storing Suggestions

• Zucchini Muffins stay at room temperature for up to 3 days. If you have leftovers, cover them tightly and place them in the fridge for up to a week.
• You can also freeze these muffins; place them in a freezer-safe bag or container for up to a month. Afterwards, thaw them overnight in the fridge and then at room temperature before serving.