Ingredients

The following ingredients have 24 Servings
  • 2 ½ cup all-purpose flour (I used gluten-free)
  • 1 ½ cup sugar
  • ½ cup chopped walnuts (optional)
  • ½ cup quick oats (I used Bobs’ Redmill gluten-free)
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • ½ cup cocoa
  • 4 eggs
  • 1 medium zucchini (finely shredded (approx. 2 cups))
  • ¾ cup canola oil
  • 1 ½ cups chocolate chips (or 2 cups if you like)

Instruction

  • Grease 24 muffin cups. Preheat oven to 375 degrees.
  • Mix first 8 ingredients in a large bowl.
  • In a separate bowl, beat eggs slightly with a fork. Stir in (squeezed) zucchini and oil. Add the chocolate chips. Pour in the dry ingredients and mix until moistened. (Batter will be thick and lumpy).
  • Divide evenly between your muffin cups. Bake 16-18 minutes.