Recipe of the Week: Double Chocolate Zucchini Muffins

I was given a giant zucchini by my visiting teacher so I made these delicious muffins found on All Recipes.  I didn't add all the sugar, but I added 1 cup mini chocolate chips. It would be good with walnuts too. I used 1 t pumpkin spice instead of all the different spices called for in the recipe.

Ingredients:

• 3 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 2 cups grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon pumpkin spice
• 1 cup mini chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
3. Stir in the flour, baking soda, baking powder, salt, pumpkin spice, and chocolate chips. Mix until just moist.
4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.