Chocolate Chip Zucchini Muffins

Another skinnytaste.com recipe!  I adapted this bread recipe to muffins, and pack 2 of them for Little Girl's lunch at least once a week.  I love this recipe because I can easily bake 2 batches (24 muffins), throw them in a freezer bag, and pull out two at a time as needed.  I put them into a lunch bag frozen, and they are perfectly thawed by the time lunch time rolls around.  Easiest. Lunch. Ever.  Bonus -- they have veggies in them!  

Low-Fat Chocolate Chip Zucchini Bread

Ingredients:

• 1 cup all purpose flour (I used unbleached)
• 1 cup white whole wheat flour (regular whole wheat flour would work)
• 1/2 cup brown sugar (not packed)
• 1-1/8 tsp baking soda
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup chocolate chips
• 1 large egg, beaten
• 2 tbsp melted butter
• 1 cup apple sauce
• 1-1/2 cups shredded zucchini (not packed)

Directions:

Preheat oven to 325°.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

Add chocolate chips and gently mix to combine.

In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.  

Pour batter into a large 9x5 inch loaf pan. (Or muffin cups, lined with with foil wrappers)

Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.