I am loving having zucchini in the garden, and I think this may be a garden staple I plant every year. It's so versatile: great as a side dish stir-fried or grilled, great in casseroles or hidden in spaghetti like last night, and used in baking, which of course, the kids prefer!! 
We've spent the last 3 days at home with no plans, and it's been awesome! Lots of crafts, cooking, and baking! (I really want to take advantage of the next 2 weeks before official homeschooling begins!) Today was chocolate chip zucchini muffins. 
My friend, Karen, gave me the brilliant idea to measure-out and freeze the extra zucchini for future baking. And, we will definitely be making these again. There's something about cinnamon and chocolate I can't resist! 
The girls loved them, as well. "You can't even taste the zucchini," Allison noted. And, it's a good thing because that was the only vegetable they had all day. As I was stir-frying some garlic and romaine for dinner, the salt top came off and this is what happened...
Oops. Anyway, here is the muffin recipe. (It may put you in "fall mode," as it has me!)
Ingredients
* 1 1/2 cups all-purpose flour
* 3/4 cup sugar
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 egg, lightly beaten
* 1/2 cup vegetable oil
* 1/4 cup milk
* 1 tablespoon lemon juice
* 1 teaspoon vanilla extract
* 1 cup shredded zucchini
* 1/4 cup miniature semisweet chocolate chips
* 1/4 cup chopped walnuts
Directions
1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.
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