Directions:
 

1. Preheat oven to 325 F and place an oven rack in the center of the oven. Then prep your non-stick muffin pan with your preferred aluminum or paper liners.​

2. In a large bowl, whisk dry ingredients together: flour, cocoa powder, baking powder, baking soda, and salt. 

3. Melt the dark chocolate in a microwave-safe bowl in 30-second increments, stirring after each increment until it is smooth and fully melted.

4. In a mixing bowl (use a stand mixer or handheld), combine eggs and sugar until it is fully blended/creamed together. 

5. Add vanilla, melted chocolate, and oil to the egg and sugar mixture and mix on medium for a minute. 

6. Drop the mixer to speed to low and add dry ingredients to the wet ingredients. Once all the wet and dry ingredients are blended, bring speed up to medium and mix for 30-40 seconds. 

7. Finally, fold in (or mix on low) the shredded zucchini into the batter.

8. Pour the batter into your muffin liners. I use a 1/2 C measuring cup to help in distributing the batter evenly, and with less of a mess.

9. Once the muffin pan is filled, put the pan on the center rack and let it back for 20 Minutes. Test with a toothpick to see if the center of the muffins are cooked (Toothpick should come out dry). If not, let the muffins bake for an additional 4 minutes.

10. When the muffins are done baking, take them out and let them sit for about 5 minutes. Then take the muffins out of the pan and place them on a cooling rack to finish cooling. 

11. ENJOY!