Chocolate Chip Zucchini Muffins

We have hit that point in summer where zucchini is beyond abundant.  My favorite thing to do with zucchini is to bake with it.  Super fresh zucchini grated and mixed into a bread or muffin is just so good. 

My favorite recipe this summer comes from Smitten Kitchen.  It is so easy to mix up and it holds up long enough for us to enjoy muffins for a quick breakfast for several days during the work week.  My favorite combo for the extra-goodness-ingredients would be chocolate chips, walnuts and golden raisins.  Yummy.

Zucchini Bread

Very slightly adapted from Smitten Kitchen

Yield: 2 loaves or approximately 24 muffins (or 1 loaf and 12 muffins - my preferred combo!)

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1/2 cup chocolate chips (optional)
1/2 cup golden raisins (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins bake for approximately 20 to 25 minutes.

Enjoy!

~ Tara