Chocolate Chocolate Chip Zucchini Muffins

Ingredients

• 1 cup finely grated zucchini
• 1 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon (optional)
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup mini chocolate chips

Instructions

1. 1

   Preheat oven to 350 degrees F. Line muffin tin with paper liners (we used 9 of these tulip liners).

2. 2

   Place grated zucchini in a fine mesh strainer and allow to drain while you prepare the muffins.

3. 3

   In a medium bowl, whisk together flour, cocoa powder, salt, baking soda and cinnamon. Set aside.

4. 4

   In the bowl of a stand mixer, place both sugars, oil, eggs and vanilla. Beat for 1 to 2 minutes until thoroughly combined, scraping the side of the bowl as needed.

5. 5

   On low speed, slowly add the dry ingredients to the wet ingredients and mix until just combined – again scraping the side of the bowl as needed.

6. 6

   Add drained zucchini and evenly mix throughout the batter.

7. 7

   Using a rubber spatula, fold in larger chocolate chips.

8. 8

   Fill the muffin liners, evenly distributing the batter. Sprinkle the mini chocolate chips over the tops of the each muffin batter.

9. 9

   Fill any empty muffin cups with about a 1/2-inch of water. Carefully transfer pan to the oven and bake for 20-25 minutes or until a toothpick inserted into the middle of the muffins comes out clean.

10. 10

    Enjoy immediately or store in a tightly sealed container.