Preheat oven to 350℉. Line 2 muffin tins with 16 liners and lightly spray with cooking spray.
In a large bowl whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda and salt.
In a small bowl whisk together the egg, sugar, vegetable oil, buttermilk and vanilla. Add to the flour mix and whisk together until you no longer see any dry flour bits. Before adding the shredded zucchini place it in a clean dish towel and squeeze out all of the liquid you can. Add to the bowl along with the chocolate chunks and stir with a silicone spatula until combined.
Using a large portion scoop or ice cream scoop, fill the muffin liners 2/3 full. Bake for 10 minutes, rotate the pan/s and bake for another 10-15 minutes or until puffed and when a toothpick inserted in the middle comes out clean.
Remove the muffins from the tin and let cool fully on a cooling rack. Will keep for 2-3 days in an airtight container. Makes 16 muffins.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Bonnie Plants