, excess liquid squeezed out
PREHEAT oven to 375F.
STIR flour with cocoa powder, baking powder, baking soda and salt in a medium bowl.
BEAT eggs with sugar, milk and canola oil in a large bowl until combined.
STIR in flour mixture, then zucchini and chocolate chips. Scoop batter into a greased 12-cup muffin pan. Bake until a cake tester inserted into centre comes out clean, about 25 min. Cool muffins in pan.
Chatelaine Quickies: How to make zucchini-feta cakes