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Preheat the oven to 375(f) degrees. Line a 12-cup muffin tin with parchment liners.
In a large mixing bowl whisk together the butter, sugar, yogurt, eggs & vanilla until incorporated. Add the zucchini & stir to combine.
Sift in the flour, baking powder, salt & cinnamon. Stir until mixture is just combined, do not over mix. Gently fold in the chocolate.
Using a large ice cream scoop, evenly divide the batter amongst the prepared muffin tin. Bake until the tops are golden brown & bounce back to touch, about 20 minutes. Let cool slightly & enjoy with a smear of butter!
Source: Metro
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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