Rockford made himself some Raisin Bran muffins last week, and Poppy devoured them, raisins and all. She’s still steadfastly anti-vegetable, so in an effort to sneak something green into her diet, I picked up some zucchini last weekend at the farmers market. And today, they became muffins.

I used this recipe as my starting point. Most of the reviews said the bread was good, but on the oily side, so I substituted apple sauce for some of the oil. I also used honey and brown sugar in place of some of the white sugar and whole-wheat flour in addition to the all-purpose to try and avoid what one person said was a “generic sweetness” to the bread. I also added some chocolate, because that’s how I roll.

Zucchini Muffins
3 eggs
1/2 cup apple sauce
1/2 cup vegetable oil
1 cup white sugar
1/2 cup honey
1/4 cup brown sugar
2 medium zucchini, grated
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup whole-wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda (I didn’t actually add this because someone had already packed it. My muffins were on the dense side little zucchini pucks.)
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
1/4 cup chocolate chips*

Preheat oven to 325 degrees. Prepare a muffin pan. (I use a silicon muffin pan, so there’s no prep involved.)

In a large bowl, beat eggs until light and frothy. Mix in oil, apple sauce, honey and sugars. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt, chocolate and nuts; stir into the egg mixture. Divide batter into prepared pans.

Bake for 30 to 40 minutes, or until done.

*I used Baker’s Semi-Sweet Chocolate Shavings, but I’m not sure they still make them. If you can find them, they work really well in breads.