Chocolate and Peanut Butter Zucchini Muffins


Yield: 24 muffins     Prep Time: 10 minutes       Bake Time: 25-30 minutes

3 large eggs

1 cup granulated sugar

1 cup packed brown sugar

1 cup canola oil

1/3 cup unsweetened cocoa powder

1½ teaspoons pure vanilla extract

3 cups shredded zucchini that has been squeezed dry

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup semi-sweet chocolate chips

1½ cups peanut butter chips

-Preheat oven to 350°

-In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the eggs, granulated and brown sugars until light and fluffy.

-Beat in the oil, cocoa, vanilla and zucchini.

-On low speed, beat in the flour, baking soda, baking powder, salt and cinnamon until just combined.

-Switch to a wooden spoon and stir in the chocolate and peanut butter chips.

-Line 2 muffin tins with cupcake liners and spoon the batter into each tin, filling until almost full.

-Bake in a preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

-Remove from the oven and cool on a wire rack.