Use up your summer squash reserves with these decadent chocolate muffins.

—Recipes by Chef Steph

INGREDIENTS:

• ½ cup unsalted butter 1 stick, at room temperature
• ¾ cup light brown sugar packed
• 2 large eggs
• 2 teaspoon pure vanilla extract
• 1 ½ cups all purpose flour
• ½ cup unsweetened cocoa powder
• 1 tablespoon instant coffee or espresso powder optional but recommended
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup semi sweet chocolate chips see notes
• 1 ½ cup shredded zucchini

DIRECTIONS:

• Preheat your oven to 350° and line a muffin tin with paper muffin liners.
• Using a hand-held electric mixer (or a stand mixer), cream together the room temperature butter and brown sugar for approximately 4 to 5 minutes to create a light and creamy mixture.
• Next, add the eggs, one at a time, and blend them in until everything is well combined. Add vanilla.
• In a separate mixing bowl, whisk together the flour, instant coffee granules, cocoa powder, baking powder, baking soda, and salt.
• Mix the dry ingredients into the wet ingredients until just combined.
• Fold in the shredded zucchini and chocolate chips.
• Put the muffin batter evenly into the prepared muffin tin, using a scoop or two spoons.
• Bake in the preheated oven for approximately 18 to 20 minutes, or until the center springs back when lightly touched.