CHOCOLATE ZUCCHINI MUFFINS

Norma’s Notes
·      September is Put a Zucchini in Someone’s Car Month, so be prepared.
·      These rich, decadent muffins are great for field meals or school lunches.

Ingredients

·       1 ½ cups granulated sugar

·       ½ cup packed light brown sugar

·       1 cup vegetable oil

·       3 large eggs

·       2 teaspoons pure vanilla extract

·       2 ½ cups all-purpose flour

·       ½ cup unsweetened cocoa powder

·       1 teaspoon salt

·       1 teaspoon baking soda

·       1 teaspoon ground cinnamon

·       2 cups finely grated zucchini, drained

·       1 1/2 cups semisweet chocolate chips

Instructions 

·       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.

·       Divide batter among 24 prepared muffin wells.

·       Bake for 18 minutes.

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