6packets Nectresse or Truvia (equal to 1/4 cup granulated sugar)
4Tablespoons(1/2 stick) unsalted buttermelted
¼cup(2 ounces) vegetable oil
2eggs
1teaspoonvanilla
¼cupbuttermilk (or 1/4 cup regular milk mixed with 1/4 teaspoon lemon juice)
1cupzucchiniwashed and dried, ends and stems removed, grated
½cupsemi-sweet chocolate chips
Powdered sugar for dusting (optional)
Instructions
Heat oven to 350 degrees F. Line 12 muffin cups with paper liners and spray lightly with nonstick cooking spray; set aside.
In a medium-sized bowl, whisk together flour, cocoa, flax seeds, salt, baking soda, baking powder, and cinnamon; set aside.
In a small bowl, whisk together the sugars, butter and oil. Beat in eggs, one at a time until combined. Stir in vanilla, buttermilk. Gently stir the liquid ingredients into the dry ingredients until just combined, then fold in the zucchini and chocolate chips.
Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 18 to 22 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack to cool completely. If desired, dust lightly with powdered sugar before serving.