Triple Chocolate Zucchini Muffins

So, not sure whether to categorize this recipe under the BREAKFAST, or TREATS section, so I did both. I decided to make this muffin because of Mitch's great love for chocolate, specifically the chocolate muffins at Costco. You know, the ones that are nearly as big as your face and contain a whopping 700 Calories!!! I just cannot handle eating those---it's too much chocolate. But it's almost as bad watching him have to eat all six of them over the course of the week (I'm not sure HE minds too much). So, I decided to try and make a muffin that would make both of us happy, and boy did it work. 

My favorite part about this recipe, is that the zucchini actually makes it better. It is more moist and fluffy. I don't feel really heavy or disgusting after eating one, and you wouldn't know that a vegetable even breathed on these babies. 

I recognize that these muffins aren't HEALTHY in the true meaning of the word--but they ARE delicious and can simply be a lower-calorie, higher-nutrient alternative for those chocolate-lovers out there. Although it is technically a muffin, I would say it's really a cupcake in denial. Just slap on your favorite frosting and you've got dessert.

Original Recipe: Here
Prep time: 20 minutes
Cook tine: 22-25 minutes

Yield: 2 dozen muffins

Ingredients:

• 2 Eggs
• 1/3 cup Vegetable Oil (or whatever oil floats your boat - can also substitute applesauce)
• 1/3 cup Sugar
• 1/2 cup Brown Sugar
• 2 tsp Vanilla
• 1 3/4 cup Zucchini, finely shredded
• 1 1/2 cup Flour
• 1/2 cup Cocoa
• 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Milk Chocolate Chips
• 1/2 cup Semi-Sweet Mini Chocolate Chips

Cooking Directions:

1. In large bowl whisk eggs and vegetable oil until combined. Add Sugars and vanilla and mix until smooth. Mix in zucchini and set aside. 
2. In a separate bowl, combine flour, cocoa, baking soda, baking powder, and salt.
3. Slowly add dry ingredients to egg mixture. Gently stir in chocolate chips.
4. Preheat oven to 350°F. Line muffin tin with paper liners. Carefully fill each lined muffin cup approximately 3/4 of the way full. 
5. Place in preheated oven for 22-25 minutes.