Ingredients:

  • 1.5 cups shredded zucchini (approximately 200g, do not squeeze dry)
  • 0.5 cup neutral oil such as avocado or vegetable oil
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened Dutch-process cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Use the medium holes of a box grater to shred the zucchini. Do not peel the zucchini and do not squeeze out the water.
  2. In a large mixing bowl, whisk together the oil, granulated sugar, and brown sugar until the mixture looks like wet sand.
  3. Add the egg and vanilla to the sugar mixture, whisking vigorously for 60 seconds. Stir in the shredded zucchini until evenly distributed.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet ingredients using a spatula. Stop the moment the flour streaks disappear to avoid overmixing.
  6. Fold in the chocolate chips. Divide the batter evenly into a 12-cup lined muffin tin.
  7. Bake for 22 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.