chocolate zucchini muffins Recipe

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Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Gently fold in the grated zucchini and chocolate chips.
Fill each muffin liner about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

For extra chocolate flavor, add a tablespoon of espresso powder.
Make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
Store leftover muffins in an airtight container at room temperature for up to 3 days.