Zucchini Muffins with Chocolate Chips

I currently have an entire crisper drawer full of squash in my refrigerator, including some mammoth zucchini. This comes courtesy of the past two weeks of CSA deliveries. The warm winter and spring here on the East Coast has contributed to some really early harvest times (we already have peaches!) so this is the first of several zucchini recipes to come.

These muffins are super moist and delicious. You could easily substitute chopped nuts for the chocolate chips.

Ingredients:

• 1 C. AP flour
• 1/2 C. white whole-wheat flour (could use all AP flour if you want)
• 3/4 C. sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 C. milk
• 1/2 C. vegetable oil
• 1 egg, beaten
• 1 tsp. vanilla extract
• 1 C. grated zucchini (about half of a medium zucchini)
• 1/4 C. semi-sweet chocolate chips

Mix the dry ingredients (flours, sugar, baking soda, and salt) in a medium sized bowl. In a smaller bowl or measuring cup, mix the milk, oil, egg, and vanilla. Add the wet mixture to the dry mixture and stir until just moistened. Do not over-mix. Carefully add the zucchini and chocolate chips and stir just to combine.

Fill greased muffin tins about halfway with the batter. Bake at 350 for 15 minutes until lightly browned. Cool for about 10 minutes before removing from the pan. Makes 10-12 muffins.

These are super served warm. They will keep for several days in a sealed container, but they won't last more than a day around here.

Here are some shots of our last two weeks of CSA deliveries. Huge haul of squash!