Chocolate Chip Cake Batter Zucchini Muffins

Ok, these are a little bit of cheating, and they certainly are not a part of a well-balanced breakfast, and yet, that is where I am putting them.  When the garden is booming and I can’t keep up with the zucchini, I get out the food processor and I shred/grate those suckers up.  I measure about 4-6 cups into freezer bags, lay them flat, and then stack the unfrozen bags on a sheet pan, and then throw them in freezer. 

I’ll be honest, in years past, I’ve shredded tons of zucchini and then it has wasted away in the back of my freezer until I finally get sick of looking at it and end up throwing it away.  No more!  These muffins are so easy, that for the most part, they are made by my kids with only a small amount of supervision, which is mostly required to make sure that they don’t eat all the chocolate chips. 

This is a recipe that you can experiment with and use your imagination.  Any flavor of cake mix or baking chip will work for you here, vanilla with peanut butter chips, peanut butter cake mix, etc.,  The world is your oyster my friend.  

The springboard for this recipe came from a banana bread recipe that I had stuffed in my recipe book, so feel free to swap out the Zucchini for any ripe bananas that you have wasting away on your counter.  However if you do that, you can omit the water and oil, the bananas will give you enough moisture and you won't need them.  

• 4 cups Grated Or Shredded Zucchini
• 2  Egg
• ⅓ cups Vegetable Oil
• ⅓ cups Water
• 2 boxes (15 To 16 Oz. Size) Devil's Food Cake Mix
• ¾ cups Mini Chocolate Chips

Preheat oven to 350 degrees.  Grease two muffin tins.

Stir together the zucchini, eggs, vegetable oil, & water.  Add in the two boxes of cake mix and the chocolate chips, then stir to combine.  Depending on how wet your zucchini is, you may need to add a tablespoon or two of water.  Mine is usually from a frozen state, and so is usually pretty wet.

Scoop into greased muffin tins and bake for 15- 17 minutes.  Muffins are done when a toothpick inserted comes out clean.  Remove the muffins from the muffin pan and let them 

cool on a wire rack for 5 minutes, if you can leave them alone that long.

Enjoy!  You can also easily double this and freeze the extra muffins.  Happy Back to School!