Chocolate Chip Zucchini Cupcakes

Very good! And a yummy way to use up a zucchini :) 9.5/10 (can't give every recipe a full 10!)

Link to YouTube video of preparation: https://youtu.be/W8AquEA5pVA

Ingredients:

1 1/2 c. all-purpose flour

2 T. Dutch-processed cocoa

1/2 tsp. cinnamon

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

3/4 c. + 2 T. sugar

1/2 c. canola oil

1 large egg

1/2 tsp. vanilla extract

1 c. coarsely grated zucchini

1 c. semi-sweet chocolate chips

Directions:

1. Heat oven to 350°F. Line a 12-cup muffin pan with cupcake liners (and have spares ready in case your batter makes 14 like mine did!)

2. In a medium bowl, whisk together the flour, cocoa, cinnamon, baking soda, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer, beat together the sugar, canola oil, egg, and vanilla for 2-3 minutes.

4. On low speed, mix in the reserved dry ingredient mixture until just incorporated.

5. By hand, stir in the zucchini, then the chocolate chips.

6. Pour mixture into the cupcake liners, dividing as evenly as possible (mine came out about 3/4 full each, had 14 total cupcakes).

7. Bake for 30-35 min, until tops spring back when lightly pressed. Cool in pan 5 minutes after removing from oven, then remove cupcakes from pan and transfer to cooling rack to cool completely. Enjoy!