Chocolate Zucchini Muffins

I made these at the same time as the Cinnamon-Rhubarb Muffins and froze half of them as well. I actually zucchini for this recipe instead of summer squash. The batter was quite a bit more liquidy than the other muffins but the final result was still good. I thought the chocolate flavor was lacking a little and dutch process cocoa (which I did not use despite the recipe calling for it) would make it better as well as an addition of ground coffee. I realized I was an egg short halfway through making this recipe so I Googled some substitutes and after reading a Kitchn article, I ended up using 1/4 cup of soda water since that seemed to have one of the best results. I also added more chocolate chips than was called for because why not. 

 Chocolate Zucchini Muffins

Servings: 12

Time: 35 minutes

Ingredients:

    1 1/2 cups all purpose flour

    1/2 cup unsweetened cocoa powder (Dutch process)

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1/2 cup canola oil

    1/2 cup milk

    2 large eggs

    1 teaspoon vanilla

    1/2 cup granulated sugar

    1/4 cup brown sugar, lightly packed

    1 1/2 cups grated zucchini, drained

    1/2 cup semi-sweet chocolate chips

Steps:

1. Preheat the oven to 350 degrees F.
2. Line a muffin tin with paper liners or lightly spray with non-stick cooking spray and set aside.
3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.
4. In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined.
5. Stir in the grated zucchini.
6. Add this mixture to the dry ingredients and stir until just combined.
7. Fold in the chocolate chips.
8. Fill the prepared muffin tin until the cups are 3/4 full and bake for 20-22 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
9. Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
10. Store the muffins at room temperature in an airtight container for 3-5 days, or freeze for up to 3 months.

EAT