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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.
Nutritional Facts 1 serving (1 each) equals 231 calories, 12 g fat (2 g saturated fat), 18 mg cholesterol, 212 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Zucchini-Chocolate Chip Muffins in Country Extra July 1995, p49
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Nov. 28, 2011 by bakermom422
These are fabulous! I used 1 1/2 cups zucchini and regular semi sweet chips. I omitted the walnuts so my kids would eat them. They are so moist and satisfying. Thanks for a great recipe!
Reviewed on Oct. 13, 2011 by Kellyjsinger
I modified to our suit my families taste buds. I used 1/4 cup white chocolate chips and 1/2 mashed bananas. The banana made these little fellers extra moist and delish. Its a must try!!
Reviewed on Oct. 07, 2011 by hkm
I just reviewed these but forgot to click on the stars, with 1 1/2 c. zucchini and extra chocolate chips, these are great!
The first time I made these, I made them like the recipe but added extra chocolate chips and we really liked them. The second time, I accidentally used 1/2 cups of shredded zucchini and they were even moister. My daughter and son-in-law were here and wanted to take the leftovers home! So more zucchini and chocolate chips make them a treat.
Reviewed on Sep. 03, 2011 by kristials
I used 1/2 cup whole wheat flour and 1 cup regular flour. I also made half without choc chips (for my hubby) and they were delicious! I also froze some and am looking forward to making this recipe again!
Reviewed on Aug. 15, 2011 by NurseBecky
I also made it with some whole flour and apple sauce as someone else had and my husband really like them and that says alot!
Reviewed on Aug. 13, 2011 by ohtoobeetall
I've made these once before, and I'm making them again today. Excellent! I double the cinnamon, because I'm a huge cinnamon fan. :-)
Reviewed on Feb. 13, 2011 by Gin1963
I made a few minor adjustments. Instead of 1 1/2 cup of all-purpose flour, I used 1 cup of all-purpose flour and 1/2 cup of whole wheat. Instead of 3/4 cup of sugar, I used 1/4 cup of brown sugar and 1/4 cup of white sugar. Instead of 1/2 cup of oil, I used 1/4 cup of canola oil and 1/4 of apple sauce. They turned out great with a healthier touch.
Reviewed on Sep. 03, 2010 by misscleocat
I made these for my husband to take to coffee with his friends and they all loved them. I was told that they gave the muffins an A+. The only change I made was to use white chocolate chips instead of the semi-sweet chips.
Reviewed on Sep. 27, 2009 by mariongram
for people that are lactose intolerant use ENJOY LIFE semi-sweet choc chips wherever the recipe calls for choc chips
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