INGREDIENTS:
2 1/4 c. flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 3/4 c. sugar
1/2 c. unsalted butter, room temperature
1/2 c. vegetable oil
2 large eggs
1 tsp. vanilla
1/2 c. buttermilk
2 c. grated unpeeled zucchini
1 c. semisweet chocolate chips
INSTRUCTIONS:
Preheat oven to 325°F. Line muffin tin with cupcake liners. Mix flour, cocoa powder, baking soda and salt in medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions. Fold in grated zucchini. Pour batter into cupcake liners. Sprinkle chocolate chips over.
Bake until tester inserted into center comes out clean, about 20-25 minutes. 
Real Food on the Table 