Chocolate Zucchini Muffins

One of our favorite muffins...adapted from this recipe.

Ingredients:
 1 cup granulated sugar
 1/2 cup packed light brown sugar
 1 cup vegetable oil or (1/2 cup oil and 1/2 cup half applesauce)
 3 large eggs
 2 teaspoons pure vanilla extract
 2 1/2 cups all-purpose flour (can use 1 cup white whole wheat flour and 1 1/2 cup all-purpose)
 1/2 cup unsweetened cocoa powder
 1 teaspoon salt
 1 teaspoon baking soda
 1 teaspoon ground cinnamon
 2 cups finely grated zucchini
 1 cup mini chocolate chips

Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners. 

Grate zucchini fine with a box grater.  Put grated zucchini in a tea towel and wring out excess moisture.   Set aside.

In a large bowl with an electric mixer, beat together the sugars, oil (applesauce), eggs, and vanilla until thoroughly combined.

In a seperate 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 chocolate chips. Use a cookie scoop to distribute batter amongst the prepared muffin wells. If desired, sprinkle additional mini chocolate chips onto the top of each muffin.

 Bake in preheated oven for 12-15 minutes for mini muffins, 18-22 minutes for full-size.

Notes: Muffins can be stored in an airtight container at room temperature for up to 3 days, and they freeze well.