Step 1

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.

Step 2

In a medium bowl, whisk together the oil, sour cream, eggs, vanilla, and white sugar.

Step 3

Stir the zucchini in and then pour the wet ingredients into the dry ingredients along with 3/4 cup of mini chocolate chips (Reserve a few of the chocolate chips to sprinkle on top of the muffins) and using a rubber spatula, fold until just combined.

Step 4

Divide batter evenly into muffin tins, filling all the way full. Place a few reserved chocolate chips on top of each muffin.

Step 5

Preheat oven to 350° F. Line every other hole in 2 12 cup muffin tins with cupcake liners. See note. Set the batter filled cups aside to rest while the oven heats. See post under "tips"

Step 6

Bake for 15 minutes at 350° . Touch the tops and if they don't sink in they are done (or until toothpick comes out clean or with just a few moist crumbs attached). Turn off the oven and open the door, gently sliding the rack out a little. Let them sit for a good 2-3 minutes then remove to cool on the counter on a wire rack.