Double Chocolate Zucchini MUFFINS

During zucchini season I make these muffins once a week, my kids and partner love them.  I even store shredded zucchini in the freezer so I can make these over the winter. 

Makes 24 muffins

1 ½ cup sugar

½ cup dark brown sugar

1 cup vegetable oil

3 large eggs

2 teaspoons pure vanilla

2 ½ cups all-purpose flour

½ unsweetened cocoa powder

1 teaspoon salt

1 teaspoon baking soda

 1 teaspoon ground cinnamon

2 cups finely grated zucchini

1 cup semisweet chocolate chips

Preheat oven to 350 degrees.  Squeezed the shredded zucchini to release the water.  Drain water from the zucchini.  Place the zucchini in a large bowl.  Add both sugars, oil, eggs, and vanilla.  Mix well.  In a separate smaller bowl mix with a fork the flour, cocoa powder, salt, and soda.  Stir 1 cup of the flour mix into the zucchini using a rubber spatula.  Continue until to add one cup at a time until no dry flour remains.  Do not over mix in this step.  Grease muffin pan with cook spray.  Scoop muffin mix in about 2/3 of the muffin cup.  Please in heated oven for 12-15 minutes.  Use a toothpick to check for doneness.