Zucchini Pecan Chocolate Chip Muffin Recipe

Bursting with great flavors, these zucchini muffins will be your go to recipe in the summer months. These freeze so well you can take them out and keep summer alive by serving these all year long. One batch makes at least 30 muffins.  If you aren't a chocolate chip lover, try raisins, craisins or any other dried fruits. Zucchini Pecan Chocolate Chip Muffin Recipe 3 cups all-purpose flour 2 cups sugar 2 1/2 teaspoons ground cinnamon 1 1/4 teaspoons salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon ground nutmeg 3 eggs 1 1/2 cups shredded zucchini 1 cup vegetable oil 1 tablespoon vanilla extract 1/2 teaspoon orange zest 1/2 cup pecans halves coarsely chopped or other nuts you like 1 cup chocolate chips or substitute dried fruits DIRECTIONS:  In a large bowl or heavy mixer (such as Kitchen Aid), combine the first seven ingredients. In another bowl, beat eggs, add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the chocolate chips and pecans. Pour into two heavily greased and floured cupcake tins (they freeze well also)  Bake at 350 degrees  for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. some more zucchini recipes to try! Zucchini Dessert Squares Zucchini tater fritters Chicken Zucchini and Rice Healthy Zucchini Medley Grilled Tomato and Mushroom Zucchini Medley Baked Zucchini Fries Zucchini Appetizer Zucchini Appetizer Quick Bread Stuffed Zucchini Italian Style