2Tablespoonsmilk, whole, low-fat or dairy-free works
1teaspoonpure vanilla extract
2cups(220 g) grated zucchini, see notes
¾cupsemisweet or dark chocolate chips, plus extra for sprinkling on top
Instructions
Preheat oven to 375° F. Line a muffin tin with paper liners and set aside.
In a large bowl, whisk together the dry ingredients–flour, cocoa powder, baking soda, baking powder and salt. set aside.
In a separate bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, milk and vanilla until well combined.
Pour wet ingredients into the bowl of dry ingredients and mix just until combined. Stir in shredded zucchini and chocolate chips? with a rubber spatula or wooden spoon.
Divide batter evenly among prepared muffin cups. Sprinkle chocolate chips? on top. Bake at 375 F for 18 to 20 minutes or until a toothpick inserted into the center comes out with little to no crumbs. Allow muffins to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Notes
Zucchini: Use small to medium size zucchini (the larger ones tend to have seeds). Do not peel the squash before grating. Gently pat slightly dry with a clean cloth or paper towel (you still want a little moisture here).Store in an airtight container at room temperature for up to 5 days.Freeze in an airtight container for up to 3 months. Defrost in the refrigerator before bringing to room temperature.