Zucchini Muffins

What to do with all that zucchini? There is only so much savory zucchini one can feasibly make in a season. Zucchini freezes well, but so do muffins. I took a recipe from my childhood, some bran, and my husband's request for chocolate chips, and came up with this: a "healthier," but still tasty muffin that is fairly portable and good any time of the day. They are moist without being dense, and have a nice caramelized top. The chocolate chips are a nice little surprise, and the spices add a nice depth of flavor without being overpowering. They get individually wrapped in aluminum foil once cooled, and tucked into the nooks of our freezer. We pack them in our lunches, or heat one in the microwave for about 20 seconds. Straight out of the oven with some butter is absolutely delightful...

1 1/2 cups unbleached all purpose flour
1 cup whole wheat flour
1/2 cup wheat bran
1 tsp salt
2 T cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
2 tsp baking powder
1 tsp baking soda
3 eggs
1 cup cooking oil
2 cup granulated sugar
1 cup brown sugar
1 tsp vanilla
2 cup grated zucchini
6 oz dark chocolate chips

Heat oven to 350 degrees. Whisk dry ingredients in a medium bowl and set aside (flour - baking soda). In a large bowl, beat eggs until foamy, about two minutes. Add oil, sugars, and vanilla and mix until combined. Mix in zucchini. Add dry ingredients in stages until combined. Fold in chocolate chips. Spoon into muffin papers and bake for 30 minutes, rotating pans halfway through for even baking. Makes approx 30 muffins.