Whole Wheat Chocolate Chip Zucchini Muffins

Did I mention we have a lot of zucchini????  We love zucchini bread, but I felt like trying something different today.  I whipped up these muffins and they were a huge hit.  To make them into cupcakes, simply slather them with some yummy cream cheese frosting.  (A note on the baking time- my oven bakes very quickly, be sure to adjust baking time to your own oven.) This recipe yielded 12 regular muffins and 24 mini-muffins.

Whole Wheat Chocolate Chip Zucchini Muffins

3 cups flour (I used 2 cups Trader Joe's White Whole Wheat Flour and 1 cup All Purpose)

2 cups packed dark brown sugar

4 tsp baking powder

1 tsp cinnamon

1 tsp salt

3 cups grated zucchini (2 medium, approximately)

2/3 cup vegetable oil

4 eggs, lightly beaten

2 tsp vanilla

1 cup semisweet chocolate chips

1.  Preheat oven to 350F.  Line cups of a muffin tin (2 12 cup tins or 1 12 cup and 1 24 mini-muffin or...)

2.  Mix together flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl.

3.  In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture and mix until just combined.  Fold chocolate chips in (do not overmix).  

4.  Divide batter evenly among cups.  Bake until a toothpick inserted comes out clean (my large muffins baked for 25 mins, my mini-muffins baked for 20 mins).  Cool in tin for 10 mins, before placing on a metal rack to cool completely.  Frost with cream cheese frosting if desired.

Cream Cheese Frosting

8 Tbsp unsalted butter

8 ozs cream cheese

4 cups confectioners' sugar

1 tsp vanilla

1.  Beat the butter (at room temp) and the cream cheese (also at room tempt) in a mixing bowl on medium speed until smooth.  Add confectioners' sugar and vanilla and beat until fluffy.