Step 1

Heat the oven to 375℉. Line 12 compartments of a standard muffin tin with paper liners or grease with oil spray.

Step 2

Place pre-measured shredded zucchini in the middle a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.

Step 3

Add the grated zucchini, eggs, cottage cheese, oil, brown sugar, and vanilla to a blender. Blend until all the ingredients are combined and very smooth. Zucchini should be completely pureed.

Step 4

Pour the contents of the blender into a medium mixing bowl. Add the baking powder, baking soda, and cinnamon to the bowl and whisk into the zucchini mixture.

Step 5

Add the ground flax, whole wheat flour, cocoa powder and chocolate chips to the bowl.  Stir until the dry ingredients are just incorporated into the batter. Careful not to overmix!

Step 6

Use a 1/4 cup measuring cup or scoop to divide the batter into the 12 prepared muffin cups and top each one with a few more chocolate chips, if you’d like.

Step 7

Bake at 375℉ for 20-23 minutes, or until toothpick inserted into middle comes out clean. TIP: If you have a kitchen thermometer, bake until your muffins are 200℉ in the center. This will ensure they are cooked through but aren't over baked, which can result in a dry muffin.

Step 8

Allow muffins to cool completely then enjoy or store in an airtight container at room temperature for a day then refrigerate for 4 to 5 days. Muffins can be individually wrapped then frozen for up to 2 months.