Directions

1. Preheat the oven to 350°F.

2. Whisk together the eggs, vanilla extract, grated zucchini, and milk together until fully combined.

3. Add Torill’s Table Original Muffin Mix and cocoa powder into the wet ingredients. Mix with a wooden spoon until there are no streaks

4. Add the melted butter and milk into the batter. Mix it with a wooden spoon until it is fully incorporated.

5. Add in the chocolate chips and stir until evenly distributed.

6. Line a muffin tin with either a cupcake liner or brush it with butter.

7. Fill the muffin tin with the batter 2/3 to the top (or ½ cup per muffin).

8. Place the muffins into the oven and bake for 20-25 minutes or until it is golden brown. Pro-tip: if you have a convection oven, bake it for additional 5 minutes.

9. Once the muffins are done, let them cool for a minute in the muffin tin and transfer it onto a cooling rack. Pro-tip: an indicator of when the muffins are done is when a toothpick is inserted into the muffin and no batter is attached to it.

10. Serve it with butter or on its own and enjoy!