Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 2 cups (200g) packed grated zucchini
  • ½ cup (85g) dark chocolate chips (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
  3. In a separate medium bowl, whisk together sugar, oil, eggs, vanilla extract, and buttermilk.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
  5. Gently fold in the grated zucchini and chocolate chips (if using).
  6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.