Ingredients:

  • 2 cups (250g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (225g) grated zucchini, lightly squeezed
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini using the small holes of a box grater. Gently press the shreds with a paper towel to remove excess water so the batter does not become runny.
  2. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until no cocoa lumps remain.
  3. In a separate medium bowl, beat the eggs and granulated sugar until smooth, then stir in the vegetable oil and vanilla extract.
  4. Fold the wet mixture into the dry ingredients until just moistened. Gently fold in the grated zucchini and semi-sweet chocolate chips by hand.
  5. Divide the batter evenly among two lined 12-cup muffin tins.
  6. Bake at 350°F (175°C) for 20-22 minutes. The muffins are done when the center bounces back immediately when pressed and a toothpick inserted comes out with just a few moist crumbs.