Last week I bought a bunch of zucchini. It’s one of those veggies that the whole family loves. Normally I slice it thin and just cook it with a little olive oil. This time I decided to make zucchini chips and Zucchini-Chocolate Chip Muffins. Sorry no pictures of the chips we ate them too fast! And actually I didn’t save any of those for the kids, my husband and I scarfed them quickly while the kids were out. If you make them make sure to make a lot they are yummy. For the chips slice the zucchini thinly and toss with olive oil and salt. Cook at 250° for 2-3 hours depending on your oven. If they are still a little soft you can even microwave them. They are a delicious crunchy snack and healthy to boot! The muffins are a perfect breakfast snack and they are healthier than some of the other things they grab.

Zucchini-Chocolate Chip Muffins – 24 servings

3 cups all-purpose flour
1-1/2 cups white sugar (I used 1 cup raw sugar and 1/2 cup brown sugar instead of white)
2 teaspoons baking soda
1 teaspoon salt
2 egg, lightly beaten
1 cup vegetable oil
1/2 cup milk
2 tablespoons lemon juice
2 teaspoons vanilla extract
2 cups shredded zucchini (I used a cheese grater)
1 cup chocolate chips
1 cup chopped nuts (optional)

Preheat oven to 350 degrees. Grease 24 muffin cups, or line with paper muffin liners. Combine flour, sugar, baking soda, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and nuts. Fill prepared muffin cups 2/3 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

I also made the same muffins gluten, dairy and nut free for my daughter. I just exchanged Jules Gluten free flour (the best flour we’ve used!) for the regular flour, used soy milk and left out the chips and nuts. She said they tasted yummy.