Zucchini Chocolate Chip Muffins

I seriously have a hard time not eating all of these up myself.  They are really delicious...Jack even agrees.

Zucchini Chocolate Chip Muffins

Makes 12 muffins.

1/4 cup butter at room temperature

1/4 cup vegetable oil

1 cup light brown sugar

1 1/2 cup flour (I used 3/4 cup AP flour and 3/4 cup whole wheat flour to up the healthy factor)

1 teaspoon ground cinnamon

Pinch nutmeg

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup finely shredded, unpeeled zucchini, squeezed and drained.

1/2 cup chocolate chips

1/2 teaspoon lemon zest, finely chopped

Preheat oven to 350. Grease a 12 cup muffin tin or use paper liners.

In the bowl of an electric mixer, combine the butter, oil and sugar. Cream mixture until smooth. Sift the flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the sifted flour, about 1/2 cup at a time until all is incorporated and the batter is smooth.

Fold the zucchini, chocolate chips, and lemon zest into the batter.

Pour batter into prepared pan and bake 22 to 25 minutes until a toothpick comes out clean. 

This can also be done as a bread, which I haven't tried yet. Just up the baking time to 55 to 60 minutes.

Also, the second time I made this, I didn't have a lemon on hand, and they came out just as good!