Chocolate Zucchini Muffins

Ingredients

• 1 cup (140g) all-purpose flour
• 1/2 cup (45g) Dutch process cocoa powder
• 1/2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/4 teaspoon ground coffee or espresso powder (, optional)
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup (150g) granulated sugar
• 1/3 cup (80 ml) canola or vegetable oil
• 1/4 cup (60 ml) sour cream, plain yogurt, or buttermilk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (220g) grated zucchini, drained, excess moisture squeezed out (use large holes of a box grater, or shred in food processor)
• 1/2 cup (85g) chocolate chips, plus more for garnish

Instructions

1. 1

   Preheat oven to 350°F/180°C. Line a muffin pan with 12 liners. Optional, spray the liners with cooking spray so the muffins release easily from the liners.

2. 2

   In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, ground coffee or espresso powder, and salt. Set aside.

3. 3

   In another medium bowl, whisk eggs and sugar until well combined. Add oil, sour cream (or yogurt/buttermilk), and vanilla extract, and whisk until combined. Add egg mixture into flour mixture and fold with a rubber spatula just until combined. Do not overmix. Fold in grated zucchini and 1/2 cup chocolate chips.

4. 4

   Soop batter into prepared pan, filling muffin cups 3/4 full. Sprinkle the top with chocolate chips. Bake for 15-18 minutes or until a toothpick inserted into the center of the muffins comes out clean. The top should have a nice, round dome. Let the muffins cool in the pan for about 5 minutes as the pan will be too hot to touch. Remove muffins and allow to cool completely on a wire rack.

5. 5

   Muffins can be kept in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 2 month (thaw overnight in the fridge).