Here's the start of the process:
and here's the end:
These muffins are delicious, especially warm right out of the oven!
Chocolate Chip Zucchini Muffins
1-1/2 cups all-purpose flour ( I used half all purpose flour and half whole wheat)3/4 cup sugar (I used half white and half brown sugars)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil (can substitute half or all with applesauce, but I didn't; call me crazy!)
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 (these are a no, no in our house but go ahead if you like)
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.
- If you wanted these extra chocolatey, throw in 2 T. of cocoa powder and you would have Chocolate chocolate chip zucchini muffins.
- I made a double recipe and got 16 regular size muffins and 6 Texas size muffins.
- When I grate my zucchini, I leave the skin off. Isn't that where all the good stuff is?