Chocolate Chip Zucchini Muffins

1. 1

   Preheat oven to 350 F and fill 2 muffin pans (for 24 muffins) with cupcake liners or very generously grease (I use a cast iron muffin pan that is practically non-stick with oil. If you have a regular ol' muffin tin, I recommend using the little paper liners.)

2. 2

   In a large bowl, beat the eggs, then whisk in grapeseed oil, coconut oil, honey, and sugar. With spatula or wooden spoon, stir in grated zucchini and vanilla extract.

3. 3

   In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder (if using). Add dry ingredients to wet ingredients and stir until almost combined. Add chocolate chips and finish combining, just until mixed. The mixture may still be a bit clumpy - that's okay.

4. 4

   Portion batter into muffin cups and bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

5. 5

   Alternately, bake the batter in two parchment-lined 8 x 4-in loaf pans, for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

6. 6

   Let cool for 10-15 minutes, and serve. Store extra muffins in a sealed plastic bag. They take well to freezing, but they're best fresh of course

* Per serving · 4 servings · Values may vary.

No additional tips available.