Chocolate Zucchini Muffins

24 Muffins

2 cups of Sugar
1 cup Oil (canola, coconut or grapeseed)
3 Eggs
3 teaspoons Vanilla Extract
2 ½ cups of All purpose Flour
2 Tablespoons of Ground flax or Flax seed meal
½ cup Baking Cocoa or raw Cacao
1 teaspoon of Salt
1 teaspoon of baking soda
1 teaspoon Ground Cinnamon
¼ teaspoon of Baking Powder
2 cups Shredded Zucchini

In a large bowl or mixer beat the sugar, oil, eggs and vanilla until well blended.
Add all dry ingredients
Beat until well blended.
Stir in Zucchini

Pour in Muffin tin with muffin liners or greased pan

Bake at 350 degrees for 25 minutes
Cool for 10-15 minutes before removing from pan

Recipe Adapted from A Taste of Home.