Chocolate Zucchini Muffins

Chocolate Zucchini Muffins
Originally uploaded by kel h

So, today I am flying home to Buffalo for vacation, and last night I decided to cook some of the things I was concerned wouldn't keep from my CSA, including the zucchini. I've made chocolate zucchini cupcakes before, but I figured muffins would be better. The trick is not to overmix to keep them nice and soft.

This is adapted from an AllRecipes Recipe

Chocolate zucchini muffins

Ingredients
3 eggs
1 cup white sugar

1 cup brown sugar, packed
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 tsp ground ginger
1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and chocolate chips. Mix until just moist.
Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.