Name: Zucchini Chocolate Chip Muffins
Cuisine: American
Ingredients: 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 milk; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 cup shredded zucchini; 1/2 cup semisweet chocolate chips

Zucchini Chocolate Chip Muffins

It's getting to be that time of year when everyone with a garden is overflowing with zucchini. I do not have a green thumb, but I know that I never leave the farm without 6 to 8 good sized zucchini in my shopping bag. While I do enjoy some savory dishes made with zucchini, what really goes over best here is baked goods.

I found this recipe on the Taste of Home website, in a feature called 25 Ways to Use Zucchini. I believe I saved almost all of them to my recipe box! I liked it because I had all the ingredients on hand. I omitted the nuts due to allergies.

I had regular sized semi-sweet chips on hand, and I used a heaping half cup. They would also be great with raisins, or cinnamon chips. I definitely recommend doubling the batch and freezing some, and they make a great on-the-go breakfast or snack. Thank you so much to Janet D for sharing her recipe!

Zucchini Chocolate Chip Muffins

Ingredients

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 milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup semisweet chocolate chips

Instructions

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.