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
Special equipment: Muffin tin with paper muffin cases
Preheat the oven to 400 degrees F.
Put the flour, baking powder, baking soda, cocoa, cinnamon, sugar, and ¾ cup of the chocolate chips into a large bowl.
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.
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/