This post may contain affiliate links. Please read our disclosure policy.
Ingredients
- 4 C flour
- 1 1/2 C sugar
- 1/2 C cocoa
- 1 t baking soda
- 1/2 t baking powder
- 3/4 t salt
- 1 t cinnamon
- 1/2 t nutmeg
- 1 1/2 C oil
- 1 1/2 C milk
- 3 eggs
- 2 t vanilla
- 2 C shredded zucchini
- 1 1/2 C semi sweet chocolate chips
Instructions
1. Preheat your oven to 350 degrees.
2. Mix the wet ingredients together in a bowl with a whisk. Add the zucchini to the wet ingredients.
3. Mix all of the dry ingredients in a separate bowl with a wooden spoon.
4. Pour the wet ingredients into the dry and stir, just until combined. Fold in the chocolate chips and you are ready for the muffin pan baby.
5. Line your muffin tin with cupcake holders and fill a bit more than 2/3 of the way full.
6. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Press a few chocolate chips into the top of each muffin. (Optional, but yummy).
7. Cool on a wire rack, serve and enjoy!
Notes
NOTE: These delicious muffins freeze super well.
Recipe from my sister in law, Erin Jepsen
I love these, my boys love these, and I just tried a mini-version of them that turned out great! Thanks!