Zucchini Chocolate Chip Muffins

I adapted two recipes from ChickInTheKitchen and Simply Recipes to get these.  We all LOVED them...so delicious.  I'd make them with walnuts and fewer chocolate chips, but no one in my family likes nuts.  You could easily cut the chocolate chips in half, and I intend to try the ChickInTheKitchen version with half whole wheat flour next time.

Ingredients: 

3 c. grated zucchini (about 1 large)
1 stick (8 Tbsp.) unsalted butter, melted
2/3 c. sugar
2 eggs
2 tsp. vanilla
2 tsp. baking soda
3 c. all-purpose flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. mini chocolate chips (I only had regular semi-sweet)

Cooking Info: 

Preheat oven to 350° F.

In a large bowl, combine all of the ingredients up to the chocolate chips, and mix thoroughly. Add chocolate chips and stir to combine.

Lightly grease your cupcake liners or pan with non-stick spray and fill to just below the top — you may need to pat the batter down as you fill the liners, as it is very thick.  (I try never to use liners, so I just grease the pan)

Bake for 30 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean. Cool for at least 30 minutes before removing muffins from their liners or the pan.

Serve With:

These would be yummy with some cream cheese, flavored butter, etc.  We ate them plain or warmed for 20 seconds in the microwave with a tsp of butter.  I kept them in a Tupperware on the counter for 3-4 days and they were fine - but you could wrap individually and freeze these for quick breakfast on the go.

Nutrition Info:

Makes:  12 regular sized muffins
Calories:  367
Fat:  15
Carbs:  56
Protein:  6