Pumpkin Zucchini Muffins

Fall is in the air!   That means it’s pumpkin time!  Yay!  Okay, truthfully, I use pumpkin year round, but I do tend to use it even more during the fall! 

Since it is still early fall, with an abundance of zucchini, I decided to modify my favorite Pumpkin Chip Muffin to add in some of that lovely zucchini!  And the best part is: my boys are gobbling these up for breakfast and snack!  Yay vegetables!

Pumpkin Zucchini Muffins
An Amy Original

¾ cup sugar
4 eggs
¾ cup canola oil
1 tsp vanilla
1 cup pumpkin puree
1 cup pureed zucchini (1 medium zucchini)
1 cup all purpose flour
1 cup whole wheat flour
1 cup ground flax seed
1 tsp ground ginger
¼ tsp ground cinnamon
2 tsp baking soda
2 tsp baking powder
Dash of salt
½ cup dark chocolate chips

Preheat the oven to 400 degrees F and line 2 muffin tins with paper liners.

Place the sugar and eggs in the bowl of an electric mixer and beat them together on medium speed.

Add in the oil, vanilla, pumpkin, zucchini, flax, ginger, cinnamon, baking soda, baking powder, salt, and flours.  Mix on low until combined.  Stir in chocolate chips.

Divide the batter into 24 muffin cups.  Bake 16-20 minutes or until lightly browned.

Makes: 24 muffins