Zucchini-Chocolate Chip Muffins
“Whenever I make these muffins, I freeze several. As I’m leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee.” —Janet Pierce DeCori, Rockton, Illinois
| Servings | Prep Time | Cook Time |
| 1dozen | 20minutes | 20minutes |
| Servings | Prep Time |
| 1dozen | 20minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 large egg room temperature, lightly beaten
- 1/2 cup canola oil
- 1/4 cup 2% milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- 1/4 cup miniature semisweet chocolate chips
- 1/4 cup chopped walnuts
Portions: dozen
Units:
|
Ingredients
Portions: dozen
Units:
|
Instructions
- In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full.
- Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
- Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Recipe Notes
Nutrition Facts
1 each: 234 calories, 13g fat (2g saturated fat), 16mg cholesterol, 213mg sodium, 28g carbohydrate (15g sugars, 1g fibre), 3g protein.
