Chocolate Chocolate Chip Zucchini Muffins

I initially wanted to make Camby's chocolate zucchini bread, but didn't have unsweetened chocolate bars on hand. Unsure how to work around that essential ingredient, I turned to Google for similar recipes...and I found this from Penzeys Spices. Very, very delicious.

(Source)

Ingredients

• 1/2 Cup room temperature butter (1 stick)
  
• 1/2 Cup vegetable oil
  
• 1 3/4 Cups white sugar
  
• 2 large eggs
  
• 2 tsp. vanilla
  
• 1/2 Cup milk mixed with 1/4 tsp. white vinegar (i.e., sour milk)
  
• 2 1/2 Cups all-purpose flour
  
• 4 TB. cocoa powder
  
• 1 tsp. baking soda
  
• 1/4-1/2 tsp. cinnamon
  
• 1/2 tsp. salt
  
• 2 Cups peeled and finely grated zucchini - 3 small zucchini
  
• 1 Cup chocolate chips
  
• 1/4 Cup chopped nuts (optional)

Instructions
Preheat oven to 325°. Line 2 standard muffin pans with papers. In a large bowl, mix butter, oil and sugar until creamy. Add eggs, vanilla and sour milk. Blend well. In a separate bowl, combine flour, cocoa, baking soda, cinnamon and salt. Add to the butter mixture and stir by hand to combine. Add grated zucchini and half the chocolate chips and stir well. Spoon the batter evenly into the pans, filling each paper 2/3 full. Sprinkle the other half of the chocolate chips and nuts on top and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

NOTES: I don't use cupcake papers; I just grease and flour the muffin wells. Extra chocolate chips makes these extra delicious.

Enjoy!