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Zucchini-Chocolate Chip Muffins

 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
12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup chopped walnuts

Directions

  • In a bowl, combine flour, sugar, baking soda, cinnamon and salt.
  • Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir
  • into dry ingredients just until moistened. Fold in zucchini,
  • chocolate chips and walnuts. Fill greased or paper-lined muffin cups
  • two-thirds full. Bake at 350° for 20-25 minutes or until muffins
  • test done. Yield: about 1 dozen.

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Zucchini-Chocolate Chip Muffins (continued)

Nutritional Facts: 1 muffin 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.