Double Chocolate Zucchini Muffins

These muffins are a rare treat for breakfast.  I don't normally do the chocolate for breakfast thing but these muffins are really good and with zucchini in them I feel a little less guilty about the chocolate chips.  I usually substitute white wheat flour for the all purpose flour and they turn out great.  I always freeze half for another day too since it makes 24 muffins.

1 C. Sugar
3 Eggs
1 C. Oil
3 C. Shredded Zucchini
2 tsp. Vanilla
3 C. Flour
2 tsp. Baking soda
2 tsp. Baking Powder
1 tsp.Cinnamon
1/4 C. Cocoa
1/2 tsp. Salt
1 1/2-2 C. Chocolate Chips

Preheat oven to 350 degrees.  Line your muffin tin with muffin cups.  In a large mixing bowl whisk together zucchini, sugar, eggs, vanilla and oil.  Combine all dry ingredients together in a separate bowl then add to the wet ingredients, mixing until just blended.  Try not to over mix the batter, you'll get fluffier, better tasting muffins.  Spoon batter into muffin cups and bake for 20 minutes.