*I prefer almond butter in this recipe for its relatively neutral flavor, although peanut butter would work, too. Sunflower seed butter could be used for those with a nut allergy. When nut and seed butters are stored in the refrigerator, it helps to bring them to room temperature before using to make them easier to stir into the batter.
**For quick and thorough moisture removal, I like to wring out the shredded zucchini in a clean tea towel (and then pull apart what becomes a clump) before stirring into the batter.
***The chocolate chips can be considered optional, although they make these muffins tastes especially brownie-like. For the most impact with the fewest chips, I often dot 6-8 chips over the muffins before baking instead of stirring the noted 1/4 cup into the batter. That way, you get a hint of chocolate in each bite with a modest amount of added calories and sugar.
Tip: For an accurate measurement of the cocoa powder, fluff it up, spoon into the measuring cup, and then level off with the straight edge of a knife—as is recommended when measuring all-purpose flour. Scooping into the powder compacts it, resulting in a greater amount being used, which can in turn lead to a less sweet end result, since cocoa powder is inherently bitter. Optionally, a kitchen scale allows for quick and easy measuring and spot-on accuracy.