Chocolate Avocado Zucchini Muffins

Ingredients
3 cups all-purpose flour

6 Tbs unsweetened cocoa powder

½ tsp salt

2 tsp baking powder
2 tsp baking soda
¼ cup vegetable oil
½ cup avocado, peeled, pitted and mashed well (1 medium size)
1½ cups water
2 Tbs white vinegar
2 tsp vanilla extract
2 cups caster sugar
½ cup zucchini, grated and drain juice

Method
Preheat oven to 175°
Line muffin trays with muffin baking cups. Set aside.
In a large mixing bowl, whisk flour, cocoa powder, salt, baking powder, and baking soda together. Set aside (sugar will be added to wet ingredients).
In a medium mixing bowl, whisk vegetable oil, water, avocado, white vinegar and vanilla until combined.
Add sugar to wet ingredients and mix well, by hand with whisk.
Pour wet ingredients into dry ingredients and mix well with a spoon or a whisk until combined.
Stir in zucchini.
Pour into prepared muffin tins and bake for approximately 17-20 minutes or until toothpick comes out clean.
Remove from oven and place on a cooling rake. Remove from pans after 5 minutes and let cool completely before frosting.

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