Double Chocolate Chip Zucchini Muffins OR Double Chocozinni Muffins

With two zucchinis as big as the one in my kitchen, already having made 4 loafs of zucchini bread, Ian and I were getting burnt out on zucchini. So, what better way to spruce up a vegetable than with chocolate, right?! And so the Double Chocozinni Muffin was birthed!

Double Chocozinni Muffins

Ingredients:

• egg replacer - enough for 3 eggs
• 1 1/2 cups sugar
• 1 cup sunflower oil (canola oil, vegetable oil, or even olive oil would be fine)
• 1/3 cup cocoa powder (i used dark cocoa)
• 2 tsp vanilla extract
• 2 cups grated zucchini
• 3 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F.

Whisk together the egg replacement, sugar, oil, cocoa, and vanilla until well blended. Stir in the zuchinni.

In a separate bowl, sift together the flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients and stir together just until batter is formed. Do not over mix. Then, gently fold in the chocolate chips.

Grease a 12 muffin tin (or two muffin tins if you have them) and bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean (with the exception of the melted chocolate chips). Makes approx. 24 regular sized muffins. Enjoy!