Chocolate Chip Zucchini Muffins

Ingredients

• 1/2 cup canola or vegetable oil
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups finely shredded zucchini ((about 2 zucchini))
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 bag (12 oz) miniature chocolate chips

Instructions

1. 1

   Heat oven to 350° F. Prepare a 12-cup muffin tin by lining with paper liners or you can spray each muffin cup well with cooking spray. Set aside.* I recommend using parchment paper liners

2. 2

   In a large mixing bowl, whisk together the oil, eggs, sugar, brown sugar, and vanilla extract until combined.

3. 3

   Add in the shredded zucchini and mix gently with a wooden spoon or spatula.

4. 4

   In a separate small bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined well.

5. 5

   Dump the dry ingredients into the wet ingredients and mix together with a wooden spoon or spatula, just until combined and no flour streaks remain in the batter.

6. 6

   Add in the bag of mini chocolate chips and stir until combined. * If wanted, reserve some mini chocolate chips to sprinkle on top of the muffins before baking. This is not necessary, it just makes them "pretty".

7. 7

   Divide muffin batter evenly between the 12 muffin liners. Each will be almost filled to the top. * If you reserved some mini chocolate chips for the tops, go ahead and sprinkle those on before baking.

8. 8

   Cook for 20-25 minutes or until the tops are rounded & puffy, and a toothpick inserted into the center comes out clean. * Another way to test for doneness, is to gently press on the muffin and it should spring back.

9. 9

   Let cool in the muffin pan for about 10 minutes and then remove the muffins to a cooling rack. I love eating one of these warm! Or cool them to room temperature before eating.