Dark chocolate chipsand old fashioned oats for topping (optional).
Prepare the dry ingredients first; combine flour, baking soda, baking powder, salt and cocoa powder. Mix with a hand whisker. Sift a couple of times. (This combines the dry ingredients very well, making the flour fluffy and airy, which makes for fluffy muffins.) Set aside until ready for use.
Grate zucchini. Set aside until ready for use.
Preheat the oven to 350 F (175 C). Beat together eggs and sugar on high mixing speed for 3 – 5 minutes. Reduce speed to low and add honey. Beat for 2 more minutes. Reduce the speed a bit more and add applesauce, vanilla extract and mix for about a minute or so.
With the mixer whisk running on the lowest speed add half of the flour mixture. As soon as the flour is mixed in add grated zucchini and mix for a minute or until all the zucchini is mixed in. Add the rest of the flour mixture and mix again for a minute or until flour is well incorporated. (Chocolate is optional, but make the muffins taste richer. Add 1 cup (180 g) of dark chocolate chips into the batter.)
Using an ice cream scoop, take 2 full scoops of batter and pour into each cupcake liner. Top muffin batter with old fashioned oats and chocolate chips (for decor and more chocolatey flavor). Bake for 25 minutes at 350 F (175 C).
Remove from the oven and let the muffins cool in the pan for about 15 minutes. (This will cause the muffins to sweat a little and make it easier to separate them from the liners.)
These muffins make a terrific on the go breakfast with milk, tea or coffee! Or enjoy as a snack.;)