I used to think Bacon was bad for me. Then I stopped thinking. (Double-Chocolate Bacon Zucchini Muffins)

It's that time of year, where the farmer's markets are harvesting their squash and zucchini.  And the zucchini's I've seen so far this summer are HUGE!  I'm a big fan of sneaking veggies into other foods, like breads and cakes.  Add chocolate and even better, so why not add Bacon?!?  I adapted a zucchini bread recipe that I had used in the past.  Results are in, and taste testers approve.  So if you are looking for a way to sneak some veggies in, or just trying to get rid of the veggies you're growing, try it out.

Double-Chocolate Bacon Zucchini Muffins
6-8 slices of bacon
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract (or bourbon vanilla extract)
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup All-Purpose Baking Cocoa or Dutch-process cocoa
1 2/3 cups Unbleached All-Purpose Flour
2 cups shredded, unpeeled zucchini, gently pressed (1 Large zucchini)
1 cup chocolate chips

Directions
Preheat the oven to 350°F, put slices of bacon on a cooling rack over a cookie sheet, bake for 20 minutes or until desired crispiness.  Move bacon to paper towel-lined plate to drain. Once cooled, chop bacon fine and set aside.

Lightly grease muffin tins or papers.

In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, cocoa and flour, mixing until well combined.

Stir in the zucchini, chocolate chips and finely chopped bacon.

Pour the batter into the prepared muffin tins or papers.  Bake the muffins for 40-45 minutes, until a toothpick or cake tester inserted into the center will come out clean.

Remove the muffins from the oven, and let it cool for 5 to 10 minutes before turning them out onto a rack to cool.