Mexican Hot Chocolate Zucchini Muffins

Preheat oven to 350ºF. Spray muffin tin with nonstick spray or line with paper liners.

In a bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, chili powder and cayenne.

In a separate larger bowl, whisk eggs, oil, sugar and vanilla until combined. Stir grated zucchini and chocolate chips into the egg mixture.

Gradually add the dry mixture to the wet mixture until combined. Do not over-mix.

Fill muffin tins about 2/3 to 3/4 full. Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool for a several minutes in pan before removing to a cooling rack.