Submitted by Ross Meyers, Middlebrooke, Mixed Doubles
| 2 | cups zucchini, grated |
| 3 | large eggs |
| 1 1/2 | cup granulated sugar |
| 1/2 | cup lightly packed brown sugar |
| 1 | cup vegetable oil |
| 2 | tsp. pure vanilla extract |
| 2 1/2 | cups all-purpose flower |
| 1/2 | cup unsweetened cocoa powder |
| 1 | tsp. salt |
| 1 | tsp. baking soda |
| 1 | tsp. ground cinnamon |
| 1 | cup semi-sweet chocolate chips |
| 1/2 | cup mini chocolate chips (optional) |
Preheat oven to 350 degrees. Spray muffin pan with nonstick spray. In a large bowl, beat eggs, sugars, oil and vanilla with an electric mixer until thoroughly combined. In a medium bowl, mix flour, cocoa powder, salt, baking soda and cinnamon. Gradually add dry ingredients into egg mixture and mix until combined. Fold in zucchini until it is distributed in the batter. Stir in semi-sweet chocolate chips. Use a large cookie scoop to distribute batter into prepared muffin pan. If desired, sprinkle mini chips on top of each muffin. Bake 18-22 minutes.
