Instructions

1. Preheat oven to 425 degrees F. Spray two 12-count muffin pans with nonstick baking spray and set aside.
2. In a large mixing bowl, combine the eggs, vegetable oil, sour cream, sugar, and vanilla until blended. Add in flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Mix until combined.
3. Fold in zucchini and 1 ½ cups chocolate chips. Using a large scoop (about ¼ cup batter), fill each muffin tin nearly to the top. Top with remaining chocolate chips.
4. Bake for 5 minutes. While keeping the muffins in the oven, reduce oven temperature to 350 degree F. Continue baking for an additional 15 minutes. Remove from oven and cool.
5. If freezing, cool completely. Slide each muffin carefully into a gallon sized ziploc bag (I can fit 9 per bag nicely) and freeze for several months. Place on room temperature counter to thaw overnight (still in bag).
6. For extra deliciousness, heat muffin for ten seconds in the microwave to give it a warm, fudgy texture!