Zucchini Chocolate Chip Muffins

I love baking all the treats for my family’s lunches. The best way to ensure that I’m not standing at the oven daily though is to bake in large quantities and freeze in portions for quick lunch-packing in the morning. This recipe makes 24 muffins and one loaf. I love nuts in zucchini bread but most schools have a no nut policy. If you don’t intend to send these to school, cut back on the chocolate chips by half and add in 1/2 cup of chopped walnuts.

Zucchini Chocolate Chip Muffins

6 eggs
4 cups sugar
2 cups oil
5 cups zucchini, shredded
6 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon vanilla
12 ounces chocolate chips

Directions:

Preheat oven to 325 degrees. Beat together eggs, sugar and oil. Add zucchini and remaining ingredients, mixing well. Divide amongst two muffin tins and one loaf pan. Cook muffins for 20 to 25 minutes until lightly browned and toothpick inserted comes out clean. Remove muffins and let cool. Place loaf pan in oven for 45 to 55 minutes of until toothpick inserted comes out clean. Wrap muffins individually and freeze. Freeze loaf whole for when you have company or slice and wrap individually. Great for school lunches or fast breakfasts served with a smoothie.