Chocolate Chip Zucchini Muffins

Use three separate bowls for the following:

In your mixer (I use Kitchen Aid), mix sugar, butter, oil and eggs until smooth.

In a separate bowl mix the zucchini, milk, and vanilla. (wet ingredients)

In a separate bowl mix flour, dark cocoa, salt, baking soda, and baking powder. (dry ingredients)

Add 1/2 of the dry mix into the creamed mixture, then add 1/3 of the wet mix in. Alternate in the same order until all ingredients are in the big mixer bowl. Add a little over 1/2 of the bag of chocolate chips to the big mixer.

Get out 2 muffin tins, put muffin cups into tins and fill each cup with the batter, about 1/2 way up. Add the remaining chocolate chips on top.

Bake at 325F for 25 minutes. Let cool. Will make 2 dozen muffins. (These can be frozen after baking, just let them thaw and for best results put in microwave for 25 seconds prior to consuming!)