Instructions

• Preheat the oven to 400°F (200°C). Place the oven rack in the center position. Line a muffin tin with paper liners and spray the inside of the liners with cooking spray.
• In a large mixing bowl, add the flour, unsweetened cocoa powder, baking powder, and salt. Stir until evenly combined.
• Shred the zucchini. Use a clean, dry cloth (or paper towels) to squeeze out as much excess liquid from the shredded zucchini as you can. Set the drained zucchini aside.
• In a medium mixing bowl, whisk together the melted coconut oil, brown sugar, vanilla extract, eggs, and milk until smooth and combined.
• Pour the wet ingredients into the dry ingredients. Add the drained shredded zucchini and the mini chocolate chips.
• Stir the batter gently just until the ingredients are combined and no large streaks of flour remain. Do not overmix.
• Divide the batter evenly among the prepared muffin cups.
• Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
• Remove the muffins from the oven. Let them cool in the pan for a few minutes, then transfer the muffins to a cooling rack and let cool for a few more minutes before serving.