Yes, “there is zucchini in them thar muffins.” The great thing about using mint and zucchini is you smell the mint before you see the green. Kids immediately assume they are seeing the mint leaves (especially if you’ve nonchalantly left a few extras out on the counter), so the zucchini can be our little secret…

This recipe, adapted from the Together as Family’s Chocolate-Chocolate Chip Zucchini Muffins, came about through the largesse of Debbie and Bill’s garden in East Bernard and my own invasive crop of chocolate mint. I make a batch of 18 muffins, freeze them in bags of six, and pop one in the microwave for 30 seconds when we need a pick-me-up.

• 1/3 to 1/2 cup finely chopped fresh mint leaves (chop them in a mini food processor)
• 1/2 Cup butter
• 1-1/2 Cups Gold medal unbleached flour
• 1 teaspoon baking powder (comes in a small can)
• 1 teaspoon baking soda (comes in the yellow box)
• 1 teaspoon salt
• 1/2 Cup white sugar (not powdered, use the grainy kind)
• 1/2 Cup brown sugar (light or dark, doesn’t matter)
• 2 large eggs
• 2 teaspoons vanilla
• 1-1/2 Cups shredded zucchini
• 1 bag miniature chocolate chips

In a small pot, melt the butter and add the chopped mint. Stir to coat and set aside to cool.

Spray muffin tins to hold 18 cups, and add liners for a fast cleanup.

Heat the oven to 350° F.

Sift together the flour, baking soda, baking powder, and salt.

Using a Mixmaster and a large mixing bowl, blend the sugars, eggs, and vanilla.

Pour the flour mixture into the egg mixture and stir gently by with a spatula or wooden spoon to keep the drifting flour from covering your workspace.

Add the mint butter and shredded zucchini. Mix with the Mixmaster on a low speed.

Stir in chocolate chips.

Using a measuring cup, add 1/4 Cup to each of the paper-lined muffin cups.

Bake for 20 minutes.

Serves: 18 medium-sized muffins