Averie Cooks

-1 Preheat oven to 350F. Line a 12-Cup Regular Muffin Pan with liners; set aside.*
-1 Grate the zucchini on the fine blade of a box grater; set aside.
-1 To a large bowl, add the flour, sugar, cocoa powder, baking soda, salt, and whisk to combine; set aside.
-1 To a medium bowl, add the egg, Nutchello, vinegar, oil, vanilla, and whisk to combine.
-1 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.
-1 Add the zucchini and stir to combine.
-1 Add the boiling water and stir to combine. Batter will be thin.
-1 Add 1/2 cup mini chocolate chips and stir to combine.
-1 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.
-1 Evenly top each muffin with a generous pinch of mini chocolate chips, about 1 teaspoon per muffin.
-1 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.