Serves: 12
 
Ingredients
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons best quality cocoa powder
  • ¾ cup superfine sugar
  • ¾ cup semisweet chocolate chips, plus ¼ cup for sprinkling
  • 1 cup milk
  • 1/3 cup plus 2 teaspoons vegetable oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon powder
  • 1 cup zucchini finely grated
Instructions
  1. Special equipment: Muffin tin with paper muffin cases
  2. Preheat the oven to 400 degrees F.
  3. Put the flour, baking powder, baking soda, cocoa, cinnamon, sugar, and ¾ cup of the chocolate chips into a large bowl.
  4. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, gently stir in the zucchini remembering that a lumpy batter makes the best muffins.
  5. Spoon into the prepared muffin cases. Sprinkle the remaining ¼ cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
Recipe by Baker Street at https://bakerstreet.tv/2013/08/muffinmonday-chocolate-zucchini-muffins/