Double Chocolate Zucchini MuffinsRecipe by Chef Heidi Fink

Directions

1. Preheat oven to 350 F. Lightly grease a 12-cup muffin tin. Line with muffin liners, if desired.
2. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda and baking powder. Stir in the chopped chocolate or chocolate chips.
3. In a separate large bowl, mix together the butter and oil with the sugar. Whisk until smooth. Beat in the eggs, then the coffee and vanilla. Beat until smooth. Finally, stir in the grated zucchini with a wooden spoon.
4. Add the dry ingredients to the wet. Stir gently with a spoon until JUST MIXED. Use an ice cream scoop or spoon to scoop the batter into the muffin cups.
5. Place in the oven and bake for 20 to 25 minutes, until toothpick inserted in the centre of a muffin comes out with a few moist crumbs. Do not over-bake. Remove pan from oven and place on a rack to let cool. Remove muffins from muffin tin after about 10 minutes and let the muffins finish cooling on the rack.
6. When the muffins are completely cooled, store in a tightly sealed container for up to 3 days, or freeze in plastic zipper lock bags for up to 3 months.