Step 1

Preheat the oven to 400F. Line a standard 12-cup muffin tin with 9 paper liners or grease with nonstick cooking spray.

Step 2

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Step 3

In a large bowl, whisk together the sugar, eggs, oil, and vanilla until smooth and well-combined.

Step 4

Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula until just combined.

Step 5

Lightly squeeze the zucchini to get out some of the excess liquid. (You don’t need to overdo it, just reduce some of the moisture.) Stir in the shredded zucchini and chocolate chips, if using. Mix until the batter just combined and smooth.

Step 6

Fill 9 muffin cups all the way up. (I find I can usually make 9 full muffins with this batter, but you could make 12 also smaller muffins.) Refrigerate the muffins for 20 minutes before baking.

Step 7

Bake for 10 minutes at 400F, then reduce the over temperature to 350F and continue to bake for 10-15 minutes or until the tops spring back lightly to the touch.

Step 8

Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!