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

Zucchini-Chocolate Chip Muffins
Servings Prep Time Cook Time
1dozen 20minutes 20minutes
Servings Prep Time
1dozen 20minutes
Cook Time
20minutes
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  1. 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.
  2. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
  3. 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.