1½ cups all-purpose flour
¾ cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg, lightly beaten
½ cup vegetable oil
¼ cup milk
1 tablespoon lemon juice (we don't always have this, so I've made these without the lemon juice and they still taste delicious!)
1 teaspoon vanilla extract
1 cup shredded zucchini
¼ cup miniature semisweet chocolate chips
¼ cup chopped walnuts (I'm not a huge fan of nuts so I left out the walnuts and instead put a ½ cup of chocolate chips. Can't go wrong with more chocolate, right?)
Preheat oven to 350° F.
In a large bowl, combine flour, sugar, baking soda, cinnamon and salt.
In a medium bowl, combine the egg, oil, milk, lemon juice and vanilla; mix well.
Stir the wet ingredients into the dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts.
Fill greased or paper-lined muffin cups two-thirds full and bake for 20-25 minutes or until muffins test done.
After munching on our Zucchini Brownies for much of last week, you might think that we'd be all zucchini'd out. But nope, when there is zucchini that still needs to be used, I'm going to find some way to use it.
The brownies were definitely a hit and everyone who tried them said that if I hadn't told them that was zucchini in the recipe, that they never would have guessed. But thanks to AllRecipes.com yet again, I think that I am even more fond of these Zucchini Chocolate Chip Muffins than the brownies... and that says a lot considering that I'm a major brownie fanatic.
This combination just works for me and another dozen are definitely in our near future. Plus, I heard from my neighbor last night that she still has extra zucchinis in her garden, so...