Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 0.75 cup (150g) granulated sugar
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) baking powder
  • 0.5 tsp (3g) salt
  • 1 large (50g) egg
  • 0.5 cup (120ml) neutral oil
  • 1 tsp (5ml) pure vanilla extract
  • 1.75 cups (220g) shredded zucchini
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a muffin tin or line with paper cups.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until no cocoa lumps remain.
  3. Create a well in the center of the dry ingredients and add the egg, oil, and vanilla. Stir with a spatula until just combined.
  4. Fold in the shredded zucchini until incorporated.
  5. Gently fold in the semi-sweet chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 20-24 minutes until the tops spring back slightly and a toothpick inserted into the center comes out with a few moist crumbs.