Triple Chocolate Zucchini Muffins

Grate the zucchini on the fine blade of a box grater; set aside.

To a large bowl, add the flour, sugar, cocoa powder, baking soda, salt, and whisk to combine; set aside.

To a medium bowl, add the egg, Nutchello, vinegar, oil, vanilla, and whisk to combine.

Pour the wet ingredients over the dry and stir to combine; don’t overmix but take care to make sure all dry bits are incorporated at the bottom of the bowl.

Add the zucchini and stir to combine.

Add the boiling water and stir to combine. Batter will be thin.

Add 1/2 cup mini chocolate chips and stir to combine.

Fill each muffin liner 3/4 full. Some of mine were a bit fuller than 3/4 because the batter is thin and was ‘pouring fast’ but it’s okay because the muffins don’t rise a ridiculous amount.

Evenly top each muffin with a generous pinch of mini chocolate chips, about 1 teaspoon per muffin.

Bake for about 20 minutes or until tops are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool muffins in pan on a wire rack for about 10 to 15 minutes or until you can remove them. Muffins will keep airtight at room temp for 5 days or in the freezer for up to 4 months.