Double Chocolate Zucchini Muffins

1-3/4 cups sugar 1 cup vegetable oil 3 large eggs 2 tsp. vanilla 2-1/2 cups flour 1/2 cup unsweetened cocoa powder 1 tsp. kosher salt 1 tsp. baking soda 1 medium zucchini, finely grated 2 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, finely chopped 1/3 cup BAKER'S Semi-Sweet Chocolate Morsels

Preheat oven to 350 degrees F. In a large bowl, combine sugar, oil, eggs and vanilla. Beat with an electric mixer until smooth and well blended. In a separate bowl, whisk together flour, cocoa powder, salt and baking soda. Add the flour mixture to the sugar-oil mixture. Beat on low speed until just combined. Spoon the batter evenly into 15 paper-lined muffin cups. Bake for 18-22 minutes, or until muffin tops spring slightly when touched. Let cool in the pan for 10 minutes before removing. While they cool, dot muffin tops with chocolate chips, if you desire! Enjoy!