1cuptightly-packed shredded zucchini(about 1 medium zucchini)
3/4cupsemisweet chocolate chips(feel free to sprinkle extra on top)
Instructions
Preheat oven to 425 degrees. Lightly grease a 12-cup muffin tin or fill it with cupcake liners. Set aside.
In a medium bowl, whisk together flour, brown sugar, cocoa powder, espresso powder, baking powder, and salt. Gently stir in eggs, milk, oil, and vanilla until almost combined.
Wash zucchini and finely grate it using a cheese grater or food processor. Using paper towels, wring most of the excess liquid from the shredded zucchini. Gently fold the zucchini and chocolate chips into the muffin batter.
Divide batter between the 12 muffin cups. Sprinkle a few extra chocolate chips on top, if desired. Bake muffins at 425 degrees for 5 minutes, and then reduce the heat to 375 degrees and continue baking an additional 13-15 minutes, or until a toothpick inserted into the middle of a muffin is mostly clean with a few moist crumbs.
Cool muffins in pan for 5 minutes before transferring to a wire cooling rack.