2 cupszucchinishredded 3eggs 2 cupssugar 0.75 cupvegetable oil 2 tspvanilla extract 2 cupsflour, all-purpose 0.667 cupcocoa powder, unsweetened 1 tspbaking soda 1 tspsalt 0.5 tspbaking powder

1. Preheat oven to 325F. Line 24 standard muffin cups with liners or spray with non-stick coking spray and set aside.
2. In a large bowl, mix together zucchini, eggs, sugar, oil, and vanilla.
3. Add flour, cocoa powder, baking soda, salt and baking powder, and mix to incorporate.
4. Spoon the batter into the prepared cups, filling each about half full
5. Bake for 25 minutes or until an inserted toothpick comes out clean
6. Cool muffins on wire rack

Notes:
• 1 zucchini is about 1 cup of shredded zucchini