Chocolate zucchini muffins are loaded with chocolate, chocolate chips and plenty of zucchini! Shredded zucchini makes these chocolate muffins so moist and crazy delicious.
Heat oven to 350 degrees and place cupcake liners in a 12-cup cupcake/muffin pan. Or spray well with cooking spray.
Combine oil, eggs, sugar, brown sugar, and vanilla extract in a large mixing bowl. Mix well with a whisk until combined.
In smaller bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Mix together with a whick to break up any clumps.
Add in the bag of mini chocolate chips and stir to combine. If wanted, reserve some mini chocolate chips to sprinkle on top of the muffins before baking. This is not necessary, it just makes them "pretty".
Fill muffin cups almost to the top. Cook for 20-25 minutes. The tops will be nice and rounded, puffed up and the when you gently press on the muffin it should spring back and not look wet.
Let cool in the muffin pan for about 5 minutes and then remove to cooling rack. I love eating one of these warm!
I would suggest grating the zucchini really finely. I just use the fine/smaller side of my cheese grater and that works really well.
I always peel my zucchini but it's really up to you on if you want to peel or not.