Chocolate Zucchini Muffins
Serves 20 — prep time: 10 min — Cook Time: 18-22 min
1 1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract
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 10 Oz. Packages of Crazy Fresh Zucchini Spaghetti — finely grated
1 cup semisweet chocolate chips
1/2 cup mini milk chocolate chips, optional
Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
Gradually add the dry ingredients into the sugar mixture and mix until just combined.
Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.
Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
Bake in preheated oven for 18-22 minutes.