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A Decadent Treat for Chocolate Lovers!

If you're on the hunt for a tantalizing treat that brings together the best of rich chocolate and the surprising kick of healthy vegetables, you've landed in the right spot. Say hello to the Triple Chocolate Zucchini Muffins! These muffins are delightfully moist, fluffy, and oozing with chocolate goodness that will leave your taste buds dancing with joy. A fun fact? Sneaking in zucchini ramps up the nutrition without compromising on flavor, making these muffins a guilt-free indulgence!
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Ingredients Method

Ingredients
  

  • 1 ½ cups grated zucchini about 1 medium zucchini
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1/2 cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • ½ cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips milk, dark, or semi-sweet

Method
 

  1. Preheat your oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with non-stick spray.
  2. Prepare the zucchini: Grate the zucchini using a box grater. You can choose to remove excess moisture by placing the grated zucchini in a clean kitchen towel and squeezing it, but this step is optional.
  3. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
  4. Combine the wet ingredients: In a large bowl, mix the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and well combined.
  5. Combine: Add the grated zucchini to the wet mixture and stir until fully incorporated. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to over-mix. Stir in the chocolate chips for an extra chocolatey kick!
  6. Bake: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely