Chocolate Zucchini Muffins

I think I may have magic zucchinis. I buy a box on Saturday (grocery day), and it doesn't matter if I make zucchinis every day, I still seem to have some left the next Saturday! I don't know what they're doing in there...breeding like little bunnies? Either way, this is a great way to use up that wonderful summer vegetable. I can't take credit for this recipe; it is from the Slice of Feist blog. Overall, the muffins are very rich. They're not frou frou chocolate cupcakes, so if you really need to fill that chocolate void, these are for you!

Enjoy!

INGREDIENTS: (makes 7 jumbo muffins)
1 1/2 cup finely chopped zucchini
1 cup all purpose flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup oil (I used half olive oil, half canola...because I only had a quarter cup of each! Eek!)
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
3/4 cup semi sweet chocolate chips

1. Preheat oven to 350. Either oil or line the muffin tin.

2. In one bowl, mix (with an electric mixer) the brown sugar, white sugar and oil. Once these are fully incorporated, add in the zucchini, eggs and vanilla. Mix until well-incorporated.

3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and chocolate.

4. Combine the wet and dry and pour into the muffin cups, until they are 3/4 full. Bake on 350 for 30 minutes, or until an inserted toothpick comes out clean.