Chocolate Chip Cake Batter Zucchini Muffins

Preheat oven to 350 F. Grease two 12-count standard size muffin tins.

In a large bowl, stir together the zucchini, eggs, vegetable oil and water. Add the boxes of cake mix and the chocolate chips, then stir to combine. Depending on how wet your zucchini is, you may need to add a tablespoon or two of water. Mine is usually from a frozen state, and so is usually pretty wet.

Scoop batter into greased muffin tins and bake for 15-17 minutes. Muffins are done when a toothpick inserted in the center of one comes out clean. Remove pans from oven. Remove the muffins from the muffin pan and let them cool on a wire rack for 5 minutes, if you can leave them alone that long.

Enjoy! You can also easily double this and freeze the extra muffins.