Ingredients
- 3 eggs
- 1 1/2 cups sugar (try Florida Crystals demerara cane sugar, available at Smart & Final)
- 1 cup olive oil
- 1/3 cup cocoa powder
- 1 1/2 tsp vanilla extract
- 2 cups grated zucchini
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup semi-sweet chocolate chips
Preparation
Step 1
Preheat the oven to 350 degrees.
In a large bowl, whisk together the eggs, sugar, olive oil, cocoa powder and vanilla until well blended. Add the zucchini and mix to incorporate.
In another bowl, sift together the flour, baking soda, baking powder, salt and cinnamon. Add all at once to the egg mixture and fold with a rubber spatula until the flour is mostly incorporated. Be careful not to mix too aggressively - this will make your muffins tough. Fold in the chocolate chips.
Line a 24-cup muffin tin with paper liners. Using a spring-loaded ice cream disher, fill each muffin cup about 3/4 full. Bake about 25 minutes, until the muffins spring back when you touch them and a toothpick comes out clean (except for the melted chocolate chips, which you're bound to hit when testing). As soon as you can touch them, remove the muffins from the pan and cool on a wire rack.