Chocolate Zucchini Muffins

The inspiration for this recipe comes from King Author's Double Chocolate Zucchini Bread, which looks amazing. I just so happened to have garden fresh zucchini from our CSA so I decided to give it a go. However, my husband won't eat a loaf of bread since he has to cut slices, but he will devour twenty muffins in a couple days. Plus the oven time for muffins is half that of a loaf of bread-so it saves money in the summer to do muffins. I also added some white whole wheat flour because I like to add fiber where I can--you could easily exchange regular whole wheat flour, it will just have a little stronger flavor. These babies are moist and delicious and are so good my husband's been calling them cupcakes instead of muffins.

2 eggs
1/3 c honey
1/2 c oil
1/2 c brown sugar
1 tsp vanilla or cinnamon
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/3 c cocoa powder
1 c flour
2/3 c white whole wheat flour
2 c shredded zucchini
1 c semisweet/bittersweet chocolate chips

Preheat Oven to 350 degrees F. Grease Muffin tin pan or use paper muffin cups. In a large bowl, mix eggs, honey, oil, brown sugar, vanilla until it's nice and glossy. Then add salt, baking powder, soda, cocoa powder, flour, white whole wheat flour until well combined. I just used a regular old whisk and it works great. (One day I will get a stand mixer....but it is not this day) Then add the zucchini and chocolate chips. Mix to combine.  Fill Muffin tins with a heaping tablespoon and evenly distribute among tins. Bake at 350 for about 18-20 minutes or until a toothpick comes out dry.
Makes about 20 muffins.

Serving Size 1 Muffin
Calories  161
Total Fat   8.5g,  Saturated  2g, Polyunsaturated     1.7 g,  Monounsaturated   3.4 g
Cholesterol  19.5mg, Sodium  8.3mg, Potassium   12.3 mg
Total carbs 20 g, Dietary Fiber 1.2 g, Sugars 11.6 g
Protein  2.7 g