1/2cupnatural unsweetened cocoa powder, not Dutch processed
3/4teaspoonbaking soda
1/4teaspoon baking powder
1/4 teaspoonsalt
1/4teaspoonespresso powder, or instant coffee powder
3/4cupsemi-sweet chocolate chips
1/4cupwalnuts, chopped, plus more for topping
2largeeggs
1/4cupvegetable oil, or canola oil
1/4 cupfull-fat sour cream, or Greek yogurt
1/2cupwhite granulated sugar
1teaspoonvanilla extract
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Instructions
Preheat oven to 425F (regular bake setting/not fan-assisted). Grease 8 muffin cups by spraying with baking spray (or line with paper liners, if you like.
Shred the zucchini and measure out. Place onto a tripled-up piece of paper towl and let stand while you mix the batter.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt and espresso powder. Stir in the chocolate chips and walnuts.
In a medium bowl or 2-cup measuring cup, use a fork to mix together the eggs, oil, sour cream, white sugar and vanilla.
Add the egg mixture to the dry mixture and stir together just until combined. Add the shredded zucchini and fold in until combined.
Using a large scoop, scoop the batter into the muffin cups (8 muffin cups for the base recipe). Sprinkle the tops of the muffins with additional walnuts.
Bake muffins at 425F for 5 minutes, then reduce the oven temperature to 350F and bake for an additional 15-17 minutes, or until the muffins test clean when tested in the centre of the muffin. *Test in a couple of spots, as it is easy to hit a chocolate chip when testing, which may make it seem like the muffins aren't ready, even when they are.
Remove the muffins from the oven and allow to cool in the pan for 10 minutes, before removing to a cooling rack to cool completely.
Notes
Store muffins in an airtight container for 2-3 days. These muffins will also freeze well for up to 3 months.Be sure to read the notes above this Recipe Card, for more tips on making this recipe, along with step-by-step photos that you might find helpful.