This year I am planting a garden. No one gave me the warning of: do not plant more than 2 zucchini plants if you don't plan on having an overabundance of zucchini. I planted 6 plants (oops!) They are already starting to create blossoms, and a large harvest will be here before you know it! Don't have a garden? Find a friend who does have one, I am sure they will be happy to give away some of their squash and zucchini. 

This recipe I found by Sally McKenney uses spices I typically use when making pumpkin pie, and I felt like cinnamon, nutmeg would be delicious with zucchini. I will be looking for many recipes to use my fresh produce this summer, and zucchini chocolate chip muffins sounded great! You can freeze them for up to three months, and then take them out when you need a quick and easy breakfast while tasting zucchini from the peak of its season.

You will need:  

1 and 3/4 cups all-purpose flour 

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup (vegetable oil (or melted coconut oil)

1/2 cup granulated sugar

1/3 cup packed light or dark brown sugar

2 large eggs

2 teaspoons vanilla extract

2 Tablespoons milk 

1 and 3/4 cups shredded zucchini 

1 cup semi-sweet chocolate chips

Flaky sea salt for garnishing

Optional add-ins: Raisins/ nuts 

Instructions:

Begin by preheating your oven to 425 degrees. Spray a 12-count muffin tin with nonstick spray or line with cupcake liners.

Whisk together your flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl and set aside.

In a medium bowl, whisk together oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini and pour the wet ingredients into the dry ingredients and whisk until combined.

Fold in your chocolate chips and any other additions you might like (nuts or raisins would be delicious also!).

Spoon the batter into liners, filling them all the way to the top.

Bake for about 5 minutes at 425, then reduce the heat to 350 and continue baking for another 15-17 minutes or until when you insert a toothpick, it comes out clean. Right when taking the muffins out of the oven, I like to sprinkle them with a little bit of coarse sea salt on top, or you could use coarse sugar instead.

Allow the muffins to cool for 5 minutes and enjoy warm! Muffins will stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to a week. Enjoy!