These muffins are so chocolatey and delicious you would never be able to tell they have veggies hidden inside. This is a great recipe to make and share with your family. They taste almost like a cupcake!
Preheat oven to 375˚F (190˚C). Grease the muffin tin with cooking spray or line with paper liners.
In a large bowl, combine the flour, oats, cocoa powder, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk or milk alternative, oil, and eggs.
Squeeze handfuls of the grated zucchini and sweet potato in your hands to remove excess water. Add the sweet potato, zucchini, and chocolate chips to the wet ingredients.
Add the wet ingredients to the dry and mix just until combined. Evenly distribute the batter between the 12 muffin cups.
Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let cool for 5 minutes before removing from the muffin tin and cool completely on a wire rack.
To make this recipe dairy free, use dairy free chocolate chips and the milk alternative option