Chocolate Zucchini Muffins

Ingredients

• 1 1/2 cups zucchini (shredded)
• 1 cup all-purpose flour (spooned and levelled)
• 1/2 cup natural unsweetened cocoa powder (not Dutch processed)
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon espresso powder (or instant coffee powder)
• 3/4 cup semi-sweet chocolate chips
• 1/4 cup walnuts (chopped)
• 2 large eggs
• 1/4 cup vegetable oil (or canola oil)
• 1/4 cup full-fat sour cream (or Greek yogurt)
• 1/2 cup white granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat oven to 425F (regular bake setting/not fan-assisted). Grease 6-8 muffin cups by spraying with baking spray (or line with paper liners, if you like.

2. 2

   Shred the zucchini and measure out. Place onto a tripled-up piece of paper towel and let stand while you mix the batter. Do not squeeze the zucchini.

3. 3

   In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt and espresso powder. Stir in the chocolate chips and walnuts.

4. 4

   In a medium bowl or 2-cup measuring cup, use a fork to mix together the eggs, oil, sour cream, white sugar and vanilla.

5. 5

   Add the egg mixture to the dry mixture and stir together just until combined. Add the shredded zucchini and fold in just until combined.

6. 6

   Using a large scoop, scoop the batter into the muffin cups (6 muffin cups for large muffins or 8 muffin cups for smaller muffins).

7. 7

   Bake muffins at 425F for 5 minutes, then reduce the oven temperature to 350F and bake for an additional 15-17 minutes, or until the muffins test clean when tested in the centre of the muffin. *Test in a couple of spots, as it is easy to hit a chocolate chip when testing, which may make it seem like the muffins aren't ready, even when they are.

8. 8

   Remove the muffins from the oven and allow to cool in the pan for 10 minutes, before removing to a cooling rack to cool completely.