Chocolate Zucchini Muffins

These are almost like a less-sweet version of a chocolate cupcake. The zucchini keeps them so moist, you don't need any frosting or glaze. If you want to pretty them up, you could sprinkle with a little powdered sugar before serving, but I think they're perfect the way they are!

Makes 12 muffins

Ingredients:

• 1 1/4 C. AP flour
• 3/4 C. sugar
• 1/4 C. cocoa powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 C. grated zucchini (about one medium zucchini)
• 6 Tbsp. unsalted butter, melted
• 1 egg, beaten
• 1 tsp. vanilla extract

Mix the flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Add the zucchini and stir to distribute evenly. Add the melted butter, beaten egg, and vanilla, and mix until just combined. Pour into 12 greased muffin cups. Bake for 17-20 minutes at 350, until the tops spring back and a toothpick inserted into the center comes out clean. Cool for 10-15 minutes before removing from the pan. These are great warm!