Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.75 cup granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup neutral oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.75 cups shredded zucchini
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease heavily with cooking spray.
  2. Shred the zucchini using the medium holes of a grater; do not squeeze out the liquid.
  3. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt until no large clumps of cocoa remain.
  4. Create a well in the center of the dry ingredients and add the oil, room-temperature egg, and vanilla. Stir with a spatula until just combined.
  5. Gently fold in the shredded zucchini until evenly distributed.
  6. Fold in the chocolate chips until the batter is thick and glossy, being careful not to overmix.
  7. Divide the batter evenly among the 12 muffin cups, filling them about 3/4 full.
  8. Bake for 22–25 minutes, or until the tops feel springy and a toothpick inserted into the center comes out with a few moist crumbs.
  9. Cool in the pan for 5 minutes before transferring to a wire rack.