Chocolate Zucchini Muffins...

My sister and I have the same dilemma right now, lots of zucchini! So when she emailed me this recipe and said it was delicious, I had to try it. She's a fantastic cook and she was right, the chocolate zucchini muffins were mouthwatering! I made several changes to suit my taste (like omitting the cinnamon, I'm not a fan of chocolate and cinnamon together) they turned out perfectly!

Chocolate Zucchini Muffins

With an electric mixer, mix together:

3 whole eggs

1 cup white sugar

1 cup brown sugar (not packed)

1/2 cup canola oil

4 oz cream cheese- softened

Stir in:

2 cups shredded zucchini

1 tsp vanilla

Mix together the following dry ingredients:

6T cocoa powder

1 cup white flour

1 cup whole wheat flour

1/2 cup ground flax (make sure it's ground fine!)

1 1/4 tsp baking soda

1 tsp salt

Stir in:

1 cup chocolate chips

Mix eggs with sugars, add oil and cream cheese. Add vanilla and zucchini. Mix in dry ingredients and chocolate chips. Line your muffin tins with liners, or use a floured baking spray. Bake at 350 F for 22-25 minutes. Makes 24 cupcakes. I actually made 24 mini muffins and 16 large muffins out of the batch. The mini muffins are perfect for little hands, and only take 13 minutes to cook! I just sprinkled a bit of powdered sugar on the tops, they really don't need any frosting!

I know, I have a serious problem if I need a bulk container to hold my chocolate chips!

I just love using my zucchini to make muffins!

Guess who my photographer was again? Harrison's view from 40 inches.

Don't forget to grease your pans! I love Bakers Joy floured baking spray. I can't live without it.

I hope you try these delicious muffins! They were so, so good! And so close to being good for you.