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1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
2 large eggs
½ cup vegetable oil
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1¾ cups grated zucchini (about 1 medium
zucchini, unpeeled)
½ cup mini chocolate chips, plus more for
topping
Preheat the oven to 350°F.
Line a standard 12-cup muffin tin with paper liners, or lightly grease the cups.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon.
In a large mixing bowl, whisk together the eggs, oil, brown sugar, granulated sugar and vanilla until smooth.
Fold in the grated zucchini.
Gradually mix in the dry ingredients until just combined.
Stir in the chocolate chips.
Divide the batter evenly among the prepared muffin cups. If desired, sprinkle a few extra chocolate chips on top of each.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
