Ingredients
Method
- Preheat your oven to 350 degrees F. Lightly spray standard muffin tins with nonstick cooking spray.
- In a large bowl, whisk together the eggs, granulated sugar, and canola oil until smooth and well combined.
- Add the all-purpose flour, baking soda, baking powder, salt, and cocoa powder to the bowl. Mix until the dry ingredients are fully incorporated and no streaks remain.
- Fold in the grated zucchini, semi-sweet chocolate chips, and chopped dark chocolate until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. You should get 30 to 32 muffins.
- Bake for 15 to 20 minutes, or until the tops spring back when lightly touched. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
To prevent soggy muffins, squeeze the grated zucchini in a clean kitchen towel to remove excess moisture before adding to the batter. You can substitute canola oil with melted coconut oil or unsweetened applesauce for a different flavor. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For a lighter texture, do not overmix the batter once the flour is added. These muffins are delicious on their own, but a dusting of powdered sugar or a dollop of whipped cream makes a nice dessert.