adapted from Tracey's Culinary Adventures
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| Photo Source |
1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
1/2 cup vegetable oil
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/2 lb zucchini, coarsely grated (about 1 cup)
6-oz semisweet chocolate chips
Preheat oven to 350 F. Line a muffin pan with paper liners.
In a medium bowl, whisk the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together. In the bowl of a stand mixer beat the sugar, oil, egg, and vanilla on medium speed until thick and creamy, about 2 minutes. With the mixer on low, add the flour mixture and beat just until incorporated. Use a rubber spatula to fold in the zucchini and chocolate chips.
Divide the batter evenly among the prepared liners. Bake for about 30 minutes, or until the tops spring back when lightly pressed. Transfer the pan to a wire rack and let the muffins cool for 5 minutes before removing them to the rack to cool completely.
Makes 10-12 muffins
