CHOCOLATE ZUCCHINI MUFFINS

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Ingredients

• INGREDIENTS
• • 1 1/2 cup granulated sugar
• • 1/2 cup packed light brown sugar
• • 1 cup coconut (or vegetable) oil
• • 3 large eggs
• • 2 teaspoons pure vanilla extract
• • ½ cup milk
• • 2 1/2 cups all-purpose flour
• • 1/2 cup unsweetened cocoa powder (I used Hershey's Special Dark)
• • 1 teaspoon salt
• • 1 teaspoon baking soda
• • 1 teaspoon ground cinnamon
• • 2 cups finely grated zucchini
• • 1 cup semisweet chocolate chips
• • 1/2 cup mini milk chocolate chips, optional

Instructions

1. INSTRUCTIONS
2. 1. Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with silicone liners.
3. 2. In a large bowl with an electric mixer, beat together the sugars, oil, eggs, vanilla, and milk until thoroughly combined.
4. 3. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
5. 4. Gradually add the dry ingredients into the sugar mixture and mix until just combined.
6. 5. Fold in zucchini and semisweet chocolate chips.
7. 6. Use an ice cream scoop to fill batter into pan
8. 7. Bake for 18-22 minutes.
9. NOTES
10. Muffins can be stored in an airtight container at room temperature for up to 3 days.
11. Or added to freezer bags and stored in the freezer for up to 6 weeks