Taste of Home
Zucchini Chocolate Chip Muffins
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 1 dozen.
Whenever I make these zucchini chocolate chip 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
Ingredients
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1-1/2 cups all-purpose flour
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3/4 cup sugar
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1 large egg, room temperature, lightly beaten
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1/2 cup canola oil
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1/4 cup 2% milk
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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1 cup shredded zucchini
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1/4 cup miniature semisweet chocolate chips
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1/4 cup chopped walnuts
Directions
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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.
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2.
Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
Nutrition Facts
1 muffin: 234 calories, 13g fat (2g saturated fat), 16mg cholesterol, 213mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 3g protein.
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