Time: 40 Minutes

Yield: 1 Dozen muffins

2 Cups grated zucchini (from about 1 large or 2 small zucchini)

1 Cup semisweet chocolate chips

Wet Ingredients

2 Large eggs

1½ Cups  brown sugar

⅓ Cup sour cream 

¾ Cup coconut oil

2 Teaspoons vanilla extract

Dry Ingredients

1 Teaspoon kosher salt 

2 Cups all-purpose flour

⅔ Cup unsweetened cocoa powder

1 Teaspoon baking powder

1 Teaspoon baking soda

Instructions

Preheat oven to 350°F. Grease a muffin tray and muffin liners. 

Make the batter

Combine all the dry ingredients in a large bowl and whisk until well combined.

In another bowl, mix together the coconut oil, granulated sugar, brown sugar and eggs. You can use a hand mixer or a whisk. Then add the sour cream. Mix for 1 minute. Add the vanilla extract. Mix until well combined.

Pour the wet ingredients into the dry ingredients and mix until the mixture turns into a batter. Add the zucchini and mix it in with a hand mixer. Add the chocolate chips and them in using a spatula.

Pour into the muffin liners and bake for 20-25 minutes. Let the muffins cool for 10 minutes and serve.