Chocolate Zucchini Muffins

I hope we have plenty of zucchini coming from our garden soon!
The buttermilk and zucchini make these so moist. Veggies in a dessert and you won't even taste them! 

Chocolate Zucchini Muffins

2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

3/4 cup sugar

1/2 teaspoon salt

1/2 cup cocoa

 2 eggs

3/4 cup buttermilk

2/3 cup coconut oil or vegetable oil

2 teaspoons vanilla

2 cups shredded zucchini, skin on (drain and squeeze out liquid)

1 cup milk chocolate chips
sprinkle chopped pecans on top- optional

Preheat oven to 350. Grease muffin pan. 

This makes more than 12 regular size muffins. I have a small baking dish that I use for the remaining batter.It makes about a small 8 x 4 inch oval cake. 

In a large bowl, whisk together flour, baking soda, baking powder, sugar, salt, cocoa.  Mix in chocolate chips with the dry ingredients and set aside.

In another bowl, whisk eggs then whisk in buttermilk, oil, vanilla. Mix in zucchini.

Stir wet ingredients into the dry ingredients just until combined.

Fill muffin cups then put any left over batter into another small baking dish.

Bake for 20-22 minutes or until toothpick comes out clean.

Cool for a minute or two then use a knife to loosen edges and remove to cool on a rack.