– 2 1/4 cups all-purpose flour – 3/4 cup cocoa powder – 1/2 tsp baking soda – 2 tsp baking powder – 1/2 tsp salt – 1 tsp espresso powder – 1 cup olive oil extra virgin – 1 cup granulated sugar – 3/4 cup light brown sugar packed – 4 large eggs room temperature – 1/2 cup full fat sour cream – 2 tsp vanilla – 3 cups grated zucchini – 1 cup bittersweet chocolate chips
– Sift dry ingredients together in a large bowl. – In a separate bowl, use an electric mixer to beat together oil and both sugars. – Beat in eggs one at a time. – Beat in sour cream, vanilla and grated zucchini. – Gradually add dry ingredients to wet, beating on low speed until just combined. – Stir in chocolate chips with a spoon. – Place batter in the refrigerator to chill while oven preheats to 425 degrees. – Line a muffin tin with paper liners
– Fill muffin liners all the way to the top. Return remaining batter to the refrigerator until it's time to bake the second batch. – Bake muffins for 5 minutes at 425 degrees then reduce oven temperature to 350 degrees and bake an additional 12 to 15 minutes or until a tester inserted into the center of a muffin comes out clean. – Allow muffins to cool in baking pan for 5 minutes then place muffins on a wire rack to cool completely.