Double Chocolate Zucchini Muffins

As we are in the middle of the summer, the super hot weather we are having here is making the zucchini grow at a crazy rate.  These double chocolate zucchini muffins are the perfect way to use some of them up. The  muffin come out sweet and rich of from the chocolate and moist from the tender zucchini speckled throughout. Like most muffins they are super quick and easy to make  and they freeze fantastic in a air tight container for a few months, but they tend not to last very long once baked.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.

In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined. Stir in the grated drained zucchini.

The best way to  get the water out of the grated zucchini is to place  the zucchini in the middle of a clean dish towel and fold up the corners. While holding the four corners, Slowly twist the  towel around as the towel presses down into the zucchini. Keep twisting until majority of the liquid is removed. 

Slowly add the zucchini mixture to the dry ingredients and stir until just combined. Gently fold in the chocolate chips until just combined.

Fill the prepared muffin tin until the cups are 3/4 full and bake for about 20 minutes at 350°F, or until a toothpick inserted in the center of a muffin comes out clean.

Let the muffins cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.

Double Chocolate Zucchini Muffins

35 mins Serves 12 Muffins Ingredients: Zucchini, mini chocolate chips, cocoa powder, flour, eggs