I know summer is here when our St. Louis garden starts giving us some produce! Our zucchini plant was first, and we have picked a few recently. The very first item we made were these zucchini muffins.

My 4 year old, Parker, loves to bake lately so she helped me with these. I love them because you can make all in one bowl and they are super yummy. We loaded them with milk chocolate chips because my kids will eat anything with chocolate. And other than the chocolate, the base of these muffins is simply sweetened with maple syrup! That with the banana gives the perfect amount of sweetness.

Enjoy and happy July!

Milk Chocolate Zucchini Muffins

1.5 cups grated zucchini (about 1 medium zucchini)
1 ripe banana, mashed (medium or large sized banana)
1/4 cup maple syrup (you could also use honey)
1/2 cup milk of your choice
2 large eggs
2 teaspoons pure vanilla extract
2 Tablespoons flavorless oil
2 cups all-purpose flour
1/2 cup rolled oats
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk chocolate chips

Directions:

Preheat oven to 350 degrees.
Grate the zucchini and then place it in a paper towel and wrap up and squeeze to remove the excess liquid. Set aside.
In a large bowl, whisk together the banana with the maple syrup, milk and eggs. Add in the vanilla and oil and whisk. Add the rest of the dry ingredients (flour, cinnamon, nutmeg, baking powder, salt) and mix with a wooden spoon. Stir in the zucchini.
Stir in the chocolate chips. Mix until just combined.
Use an ice cream scoop and scoop batter into muffin tins (spray tins with non-stick spray or use muffin liners).
Bake for about 20 minutes, or until golden on top. Allow to cool 5 minutes before removing from tin.
Store in airtight container. I like to store in the refrigerator.