Zucchini Chocolate Chip Muffins

Not going to lie...I have forgotten how to blog.

But, this recipe was worth jotting down really quickly, because I do love a good muffin. And these ones might even be worthy of the label "healthy" (depending on your crowd). Muffin win.

Adapted from King Arthur Flour 100% Whole Wheat Zucchini Chocolate Chip Bread

4 large eggs

1 c. vegetable oil

2/3 c. honey

2/3 c. brown sugar

2 tsp. vanilla extract

2 c. whole wheat flour

2 c. all-purpose flour
2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. ground cinnamon
4 cups shredded, unpeeled zucchini (about 1 1/2 large)
2 c. chocolate chips
1 c. chopped roasted almonds, optional
2-4 T. raw sugar

Directions

1. Preheat oven to 350°F; prepare 24 muffin cups with muffin liners.
2. In mixer bowl, beat eggs, honey, oil, sugar and vanilla until smooth.
3. In a medium bowl, whisk together flours, salt, baking soda, baking powder and cinnamon until well combined.
4. Add the flour mixture to the egg mixture and beat until evenly combined. 
5. Add in the zucchini, chocolate chips and chopped nuts and mix until just combined.
6. Scoop in heaping 1/4 c. spoonfuls (I use my 1/4 c. ice cream scoop) into muffin liners. Sprinkle the top of each muffin with a little bit of raw sugar.
7. Bake for 25-28 minutes until a toothpick inserted into the center comes out clean.
8. Cool for 10 minutes before turning muffins onto a cooling rack. Cool muffins completely.

Yield: 24 muffins