Ingredients

• 3 large eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 0.33 cups unsweetened cocoa powder
• 1.5 teaspoons vanilla extract
• 2 cups finely grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 0.5 teaspoons baking powder
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground cardamom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Whisk eggs in a large bowl until smooth. Add sugar, oil, cocoa, and vanilla; whisk until well blended. Stir in grated zucchini. Add flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, and cardamom; mix until just moist.
3. 3 Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Transfer to a wire rack to cool completely; store loosely covered.

Nutrition per serving