Ultra Soft Zucchini and Chocolate Muffins

Preheat the oven to 425 °F (220 °C).

In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a medium bowl, mix the butter, sugar, and brown sugar until the texture is smooth, creamy, and homogeneous. Add the eggs, vanilla extract, buttermilk, and grated zucchinis. Mix well with a wooden spoon.

Incorporate the dry ingredients to the wet ingredients mix. Then, add the chocolate chips. Do not overmix. The preparation will be thick, but the zucchinis will release their surplus water to the mix when cooking. This will make your muffins extra soft.

Pour the preparation into a buttered muffin tin (or use baking cups).

Cook for 5 minutes at 425°F (218°C), then reduce the heat to 350 °F (175 °C) and cook 15 more minutes or until a toothpick inserted in the middle comes out clean. Let cool at room temperature.