Zucchini-Chocolate Chip Muffins

  Desserts

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.

Zucchini-Chocolate Chip Muffins

Average Rating: 4.943396

TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 1 dozen.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, room temperature, lightly beaten
  • 1/2 cup canola oil
  • 1/4 cup 2% 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

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.
    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.

Nutrition Facts

1 each: 234 calories, 13g fat (2g saturated fat), 16mg cholesterol, 213mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 3g protein.

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