Chocolate Zucchini Muffins

Prepare and bake

1. 1

   Step 1: Preheat the oven to 400°F with a rack in the center. Grease the wells of a standard 12-cup muffin pan, or line with baking cups and lightly grease the inside of the cups.

2. 2

   Step 2: In a large bowl, whisk together the eggs, sugar, oil, and vanilla until well combined; the mixture will thicken slightly.

3. 3

   Step 3: Press the shredded zucchini into a fine mesh strainer or clean kitchen towel to remove excess moisture. Add the zucchini and chocolate chips to the wet ingredients and stir with a flexible spatula to combine.

4. 4

   Step 4: Add the flour, cocoa powder, salt, baking powder, baking soda, and espresso powder to the bowl and stir gently until no dry spots remain.

5. 5

   Step 5: Scoop the batter into the prepared muffin pan, filling the cups almost full; a rounded scoop works well here (about 90g per muffin).

6. 6

   Step 6: Sprinkle the tops of each muffin with granulated sugar (about 1/2 teaspoon per muffin).

7. 7

   Step 7: Bake for 18 to 22 minutes or until the muffins spring back when pressed gently, and a toothpick or paring knife inserted into the center comes out clean.

8. 8

   Step 8: Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring to a cooling rack; serve warm or at room temperature.

9. 9

   Step 9: Store any leftover muffins, covered, at room temperature for several days; freeze for longer storage.