I'll deal with you later!

Lori Fiechter here in the height of garden season in NE Indiana: late July!
Stan picked some zucchini for me that I had neglected to check for a few days...my crisper drawer is full of cucumbers...I had no choice really but to freeze the keenies. The zookies. Gotta be a better nickname.
I had one batch of muffins in the freezer and I'd rather wait for a cooler baking day anyway so I vacuum-sealed the zucchini in 2 cup amounts to bide their time until I can deal with them. :)

Here's the recipe I used for healthier Coconut Zucchini Muffins (you may substitute mini chocolate chips for the coconut)
stir together these dry ingredients:

1 cup whole wheat flour
1 cup white flour
1 tsp. salt
1/2 tsp baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon (opt)
whisk together and add to dry ingredients (don't over mix)

2 large eggs
1/4 cup honey
1/4 cup brown sugar
1/4 cup coconut oil (I used sunflower oil)
1/4 cup applesauce
1 tsp. vanilla
fold in:
2 cups grated zucchini (I don't grate the core with the seeds. I packed mine)
3/4 cup shredded coconut (or mini chocolate chips)
Filled greased muffin tins 2/3 full. It made maybe 15 for me. Bake at 350 F for 20-24 minutes. Cool in the pan for 10 minutes, then cool on a wire rack.