Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the eggs, oil, sugar, and vanilla until smooth. Stir in the grated zucchini.
- In another bowl, mix together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients into the wet ingredients and stir just until no streaks of flour remain. Do not overmix.
- Fold in the chocolate chips and spoon the batter into the muffin cups, filling each about 3/4 full. Sprinkle a few extra chips on top.
Baking
- Bake for 18 to 22 minutes or until a toothpick comes out with a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. They can be frozen for 2-3 months. Consider adding chopped nuts or coconut for additional texture.
