Chocolate Chip Zucchini Muffins

• 3 large eggs
• 1/2 cup grapeseed oil
• 1/2 cup coconut oil
• 1/2 cup honey
• 1 cup sugar
• 2 cups grated zucchini (about 3 small)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• Optional: 4 Tablespoons cocoa powder
• 1 cup dark mini chocolate chips

1. Preheat oven to 350 F and fill 2 muffin pans (for 24 muffins) with cupcake liners or very generously grease (I use a cast iron muffin pan that is practically non-stick with oil. If you have a regular ol' muffin tin, I recommend using the little paper liners.)
2. In a large bowl, beat the eggs, then whisk in grapeseed oil, coconut oil, honey, and sugar. With spatula or wooden spoon, stir in grated zucchini and vanilla extract.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder (if using). Add dry ingredients to wet ingredients and stir until almost combined. Add chocolate chips and finish combining, just until mixed. The mixture may still be a bit clumpy - that's okay.
4. Portion batter into muffin cups and bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
5. Alternately, bake the batter in two parchment-lined 8 x 4-in loaf pans, for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool for 10-15 minutes, and serve. Store extra muffins in a sealed plastic bag. They take well to freezing, but they're best fresh of course

eggs, grapeseed oil, coconut oil, honey, sugar, zucchini, vanilla, allpurpose, baking soda, baking powder, salt, cocoa powder, chocolate chips

Taken from www.epicurious.com/recipes/member/views/chocolate-chip-zucchini-muffins-52845331 (may not work)