Chocolate Zucchini Muffins

Ingredients

• 2 cups grated zucchini (from about 2 medium-sized zucchini)
• 1 ¼ cups all-purpose flour
• ¼ cup baking cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup white granulated sugar
• ¾ cup shaken buttermilk
• ⅓ cup olive oil
• 1 teaspoon pure vanilla extract

Instructions

1. 1
   Transfer the zucchini to the center of a few layers of paper towels. Wrap up the zucchini and squeeze all the water out. You’ll be surprised at how much liquid comes out! Set aside.
2. 2
   Preheat the oven to 350 degrees F. Line a muffin pan with muffin liners. In a medium bowl, whisk the flour, cocoa powder, baking soda and salt together.
3. 3
   In a medium bowl, whisk the egg and sugar together until it turns pale yellow, about 1 minute. Pour in the buttermilk, olive oil, and pure vanilla extract. Add the wet ingredients to the dry ingredients; mix until you no longer see any flecks of flour.
4. 4
   Fill the muffin liners up about 3/4 of the way full. Bake for 15 to 20 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the muffin pan for 5 minutes before transferring them to a cooling rack.