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Muf: 5* Zucchini-Chocolate Chip Muffins

Source of Recipe

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Bak: 5* Zucchini-Chocolate Chip Muffins

Tasteofhome.com
Country Extra July 1995
37 reviews rate this recipe 5 Stars!
Prep: 20 min. Bake: 20 min.
Yield: about 1 dozen

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

Ingredients:
� 1-1/2 cups all-purpose flour
� 3/4 cup sugar
� 1 teaspoon baking soda
� 1 teaspoon ground cinnamon
� 1/4 teaspoon salt
� 1 large egg, lightly beaten
� 1/2 cup canola 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:
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 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 resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

1 muffin equals 234 calories, 13 g fat (2 g saturated fat), 16 mg cholesterol, 165 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.