Ingredients

• 2.5 cups all-purpose flour
• 0.25 cups unsweetened cocoa powder
• 1.5 teaspoons baking soda
• 1 cup white sugar
• 0.75 cups butter , softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cups buttermilk
• 2 cups shredded zucchini
• 1.25 cups fresh raspberries
• 1 cup chocolate chips

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
2. 2 Whisk flour, cocoa, and baking soda together in a medium bowl; set aside. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in first egg; beat in second egg along with vanilla extract. Add flour mixture, alternating with buttermilk, until just combined. Fold in zucchini, raspberries, and chocolate chips, mixing until just combined. Spoon batter into the prepared muffin cups, filling each ¾ full.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Nutrition per serving