Still have zucchini from your garden? Thinking about Fall? This baked treat is a perfect combination.

I was having thoughts of Fall this weekend. Fair season is starting up and all things pumpkin will be here before we know it! However, I'm still in full on zucchini mode over here, so my search for a combination of the two led me to this recipe.

I added a few spices and cinnamon chips to bring on even more Fall flavor. These muffins are super moist, and are going to be the perfect comforting treat for those long work and school days this week.

Here is what you'll need:

• 3 eggs
• 2 cups granulated sugar
• 1/3 cup canola oil
• 3/4 cup canned pumpkin
• 3 cups all purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg 
• 1/4 tsp ground ginger
• pinch of ground cloves
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2 cups shredded zucchini
• 1/2 cup cinnamon chips

Preheat oven to 350F. Grease 24 muffin cups with baking spray, or alternately line with cupcake liner, and set aside.

Combine eggs, sugar, oil and pumpkin in the bowl of a stand mixer. Mix until well combined.

Add dry ingredients to bowl of stand mixer. Mix on low until just incorporated.

Add zucchini and cinnamon chips to batter and mix until incorporated.

Pour evenly into muffin cups (approx. 1/3 cup per cup). Reduce oven to 325F degrees and bake for 22 minutes, or until toothpick inserted comes out clean (or with a few crumbs, but no batter). Remove from oven and tilt each muffin in it's muffin cup to cool. Makes 24 muffins.

Alternately, you could bake this in 2 loaf pans for 50-60 minutes.

Source: Adapted from Spend with Pennies