Chocolate Chip Zucchini Muffins
(adapted from a recipe from the Moosewood Restaurant Cookbook)

Preheat oven to 350 degrees
Line 12-18 muffins or grease an 8x8 pan

mix wet ingredients:
2 cups of grated zucchini
2 eggs
1/2 cup vegetable oil
3/4 to 1 cup brown sugar
1/2 tsp of vanilla

mix dry ingredients
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 tsp of cinnamon

fold together dry and wet ingredients
(optional: fold in 1 cup of chocolate chips)
fill muffin tins 3/4 full
bake for 25 minutes

If you use an 8x8 pan, bake for 45 mins to an hour 

Commentary:

Two small zucchini or one large one makes about 2 cups
of grated zucchini.  I usually cut off the tops and then
rinse the skin - but leave it on.

The original recipe included other spices which I left
out for my own kid's sake.  I added the Chocolate Chips
since I thought it would taste good.  For my kids I
use dairy-free peanut free chocolate chips from Divvies.

I find that the cooking time is very unreliable.  I 
usually look at the muffins at the 25 minute time and
then give them another 5 minutes.  For the 8x8, I
usually look and give them another 10 minutes or more.

Enjoy!