Preheat oven to 350F. Line muffin tins with muffin papers or you can butter/flour your tins.
Chocolate Zucchini Muffins
(Makes about 14 jumbo muffins)
- 4 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup cocoa powder
- 4 eggs
- 1 ½ cups sugar
- 1 cup vegetable oil
- ½ cup brown sugar
- 2 tsp vanilla extract
- 1 ½ cups sour cream
- 2 cups zucchini, grated and squeezed dry of excess moisture
- 1 ½ cups chocolate chips
- Optional: additional chocolate chips and/or coarse sugar to sprinkle on top of muffins
In one bowl, whisk or sift together the flour, baking powder, baking soda, salt and cocoa powder.
In a large mixing bowl or the bowl of a standing mixer, combine the sugars and the oil. Mix well for about two minutes. Add the eggs and vanilla and mix for another two minutes. Add the sour cream and mix for another couple of minutes.
Add the flour mixture in two additions and mix well each time until the batter is just smooth. By hand, mix in the zucchini and the chocolate chips.
Fill your muffin tins ¾ of the way full. You can sprinkle a few chocolate chips and/or some coarse sugar on top of each muffin if you like.
Bake for 15 minutes, then rotate your pan, and bake for another 15-20 minutes or so, until the muffins bounce back to the touch and a toothpick comes out clean.
