Are you a zucchini bread fan? My mom used to make it for us every summer, so I definitely love the original thing. However, regular zucchini bread is so basic, so I wanted to try chocolate zucchini bread muffins. I honestly wasn't sure how these would turn out. I love zucchini - especially these zucchini parmesan crisps and this zucchini crust pizza recipe. However, I wasn't sure if zucchini would work well with chocolate. Well, let me tell you, it does! Honestly, you can't even taste it. The zucchini creates so much moisture and because the recipe calls for so many chocolate chips, these muffins are very rich and so moist. This is a really easy recipe to make. You simple need some basic ingredients and 2-3 fresh zucchinis. You will need to grate the zucchini, but do not drain them. You will want all of that moisture to add to the muffin mix. To be honest, I was super worried about this recipe before I added the zucchini. It appeared so dry, I really didn't know how it would turn out. But as soon as I well-incorporated the zucchini, I knew it would turn out well. The zucchini releases so much water, so it really did make for the best texture in these chocolate zucchini bread muffins. If you're looking for other muffin recipes, click here. Chocolate Zucchini Bread Muffins Recipe Ingredients: 1/2 cup vegetable oil 1 1/2 cup granulated sugar 1 tablespoon vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon baking powder 3 cups finely shredded zucchini, do not drain 1 teaspoon salt 1 1/4 cups semi-sweet chocolate chips (use dairy-free chocolate chips to keep vegan) Directions: Preheat oven to 350°F and prepare two muffin pans - can use cake liners or spray well with cooking spray. In a large bowl combine oil, sugar, and vanilla until fully incorporated. Add in the flour, cocoa, baking soda, baking powder, and salt. Slowly stir the dry ingredients into the sugar mixture and mix until just combined. Fold in zucchini and the chocolate chips, by hand. Fill each muffin tin 3/4 of the way full. Bake for 25-30 minutes, until the center comes out clean.