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Preheat oven to 350 degrees and line 2 muffin tins with cupcake liners or spray with nonstick cooking spray.
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In a large bowl, combine dry ingredients, set aside.
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Whisk together oil, eggs, and buttermilk.
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Create a well in the dry ingredients and pour wet ingredients in the center and stir until combined.
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Stir in shredded carrots, zucchini, and ¾ cup of chocolate chips.
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Pour into muffin cups ⅔ of the way full.
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Top with a few remaining chocolate chips.
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Bake 22-25 minutes or until toothpick inserted into middle comes out clean.
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Allow to cool for 10 minutes before removing from pan.
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Enjoy immediately or store (or freeze) in an airtight container.
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Makes 2 dozen muffins.