Zucchini chocolate chip muffins

Summer means an abundance of zucchini so today it’s 

Zucchini muffins.

I just ate one and they are yummy!  I plan on having these as my morning breakfast with my coffee.

I think they basically taste like a spice muffin with chocolate chips.  

For me the amount of chocolate chips is fine others may want to add more.

Note:  I did not add walnuts.

• 1 ½ cups all-purpose flour

• ¾ cup white sugar

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• ½ cup vegetable oil

• ¼ cup milk

• 1 egg, lightly beaten

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 cup shredded zucchini

• ½ cup miniature semisweet chocolate chips

• ½ cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

1. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Whisk oil, milk, egg, lemon juice, and vanilla extract in a separate bowl. Stir wet ingredients into dry ingredients until just moistened; fold in zucchini, chocolate chips, and walnuts.

2. Spoon batter into the prepared muffin cups, filling each 2/3 full.

3. Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin briefly before transferring them to a wire rack to cool completely.

   
   

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