Chocolate Zucchini Muffins

Ingredients

• 1 cup (125 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ¾ teaspoons baking soda
• ¼ teaspoon salt
• ¼ cup (25 g) natural cocoa powder
• ¼ cup (59 ml) steaming hot or boiling water
• ¼ cup (59 ml) avocado oil (see note)
• ½ cup (120 g) sour cream
• 1 large egg lightly beaten
• 1 teaspoon vanilla extract
• ¾ cup (130 g) semisweet chocolate chips (plus additional for topping, if desired)
• ¾ cup (98 g) shredded zucchini – blot dry after shredding 

Instructions

1. Preheat your oven to 375F (190C) and line a 12-count muffin tin with paper liners. Set aside.
2. Combine flour, sugar, baking soda and salt in a large mixing bowl and whisk to combine.1 cup (125 g) all-purpose flour,½ cup (100 g) granulated sugar,¾ teaspoons baking soda,¼ teaspoon salt
3. Pour cocoa powder into a separate, medium heatproof bowl and pour steaming hot water overtop and whisk until smooth.¼ cup (25 g) natural cocoa powder,¼ cup (59 ml) steaming hot
4. Add oil and whisk (the mixture will separate a bit, this is fine).¼ cup (59 ml) avocado oil
5. Add sour cream, egg, and vanilla extract and whisk until smooth and well-combined.½ cup (120 g) sour cream,1 large egg,1 teaspoon vanilla extract
6. Add the flour mixture to the wet ingredients and use a spatula to gently fold until about halfway combined. Then, add chocolate chips and shredded zucchini and continue to gently fold ingredients until completely combined – do not over-mix or muffins will be dense and rubbery.¾ cup (130 g) semisweet chocolate chips,¾ cup (98 g) shredded zucchini – blot dry after shredding
7. Evenly divide batter into prepared muffin tin and top with additional chocolate chips, if desired.
8. Bake in center rack of 375F (190C) oven for 17-18 minutes and toothpick inserted in center comes out clean or with moist, fudgy crumbs (not wet batter).
9. Allow muffins to cool in the tin for 5-10 minutes before carefully removing to a cooling rack to cool completely before enjoying.