Zucchini Explosion

So Hubs got one of the laptops up and running again, just in time for me to post this fantastic recipe.

In our neck of the woods, we're getting ready for the annual Zucchini Explosion at the Farmer's Market. I was looking around trying to be all Jessica-Seinfield-ish and find new ways to use all the zucchini that will be invading when I found this recipe over at Pinch My Salt.

It's super easy and 100% homemade so you can take all the credit for a pretty simple breakfast/dessert.

Chocolate Chip Zucchini Muffins

1/4 C. sugar (or Splenda!)
3 T. vegetable oil
2 large eggs
1 C. applesauce
2 C. all-purpose flour
2 T. unsweetened cocoa
1 1/4 t. baking soda
1 t. ground cinnamon
1/4 t. salt
1 1/2 C. finely shredded zucchini (about 1 medium)
1/2 C. semisweet chocolate chips
cooking spray

Preheat oven to 350 degrees.
Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients, stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in zucchini and chocolate chips. Spoon batter into muffin cup pan coated with cooking spray.
Bake at 350 degrees for 17 - 20 minutes or until wooden toothpick inserted in the center comes out almost clean. Cool in pan 10 minutes on a wire rack, then remove from pan. Cool completely on wire rack.

Yield: 16 muffins
Nutrition info (per slice): Calories: 161; Fat 5.1 grams; Protein: 2.9 grams; Carb: 27.3 grams; Fiber: 1.4 g; Chol: 27 mg; Sodium: 145 mg