Zucchini Mini Chip Muffins

I found a cup of leftover zucchini in the fridge - already washed, grated, and ready to go. My mother had recently made more of her famous chocolate zucchini loaves, and there was a little bit of zucchini leftover, but not enough for another batch of loaves. I did a quick search online and found this muffin recipe, which looked good. It turned out good too - nice and moist with a nice hint of cinnamon, a good dose of chocolate, and a little added texture from the oats and coconut.

Zucchini Mini Chip Muffins
1 1/4 cups all-purpose (plain) flour
3/4 cup granulated sugar
2 teaspoons packed brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 large eggs
1/2 cup oil
1/2 cup sour cream or yogurt or buttermilk
1 teaspoon vanilla extract
1 cup grated zucchini
2/3 cup oats
2/3 cup miniature semi-sweet chocolate chips
1/3 cup shredded coconut

Preheat oven to 350◦F. Grease or line muffin cups with paper liners.
In a large bowl, mix the first seven dry ingredients. Make a well in the center. 
Add the next four dry ingredients, mix well. Stir in remaining ingredients.
Divide batter evenly among muffin cups and bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Makes 12-15 muffins.

"Zucchini Chocolate Chip Mini Muffins.” http://www.bettycrocker.com/recipes/zucchini-chocolate-chip-mini-muffins/9a76a5e6-061c-4be7-80de-55215a792869 .Betty Crocker, n.d. Tuesday, September 18, 2012.