Zucchini Chocolate Chip Muffins

I made these a few weeks ago with the last zucchini coming in for the season. I tried a new recipe because I wanted something a bit healthier than this one I typically make. This recipe calls for either molasses or honey; I used molasses this time but next time I'd like to try honey to remove some of the sugar. However the molasses flavor in the muffin was delicious! This was a great way to use up some zucchini. I was even able to freeze half of them to pop in the toaster when I'm in a rush some mornings.

Zucchini Chocolate Chip Muffins from King Arthur Flour

Ingredients
2 large eggs
1/3 cup molasses or honey I used honey
1/2 cup vegetable oil
1/3 cup brown sugar
1 teaspoon vanilla extract
2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour

   I used 1 cup whole wheat flour and 1 cup unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
1 cup chocolate chips
3/4 cup chopped walnuts, optional

Directions
   Preheat the oven to 350°F; lightly grease a 9" x 5" loaf pan. I made muffins
   In a large mixing bowl, beat the eggs, molasses or honey, oil, sugar, and vanilla until smooth. Add the flour, salt, baking soda, baking powder, and cinnamon, mixing until well combined. Stir in the zucchini, chocolate chips, and nuts. Pour the batter into the prepared pan.
   Bake the bread for 55 to 60 minutes (muffins took about 35 minutes), until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate).
   Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing; store well-wrapped, at room temperature.
Yield: one 9" x 5" loaf. (I made 14 muffins)