Zucchini-Chocolate Chip Muffins
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.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 cup white sugar
- 1 tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 1/4 cup miniature semisweet chocolate chips
- 1 whole egg lightly beaten
- 1//4 cup milk
- 1 cup shredded zucchini
- Carbohydrate 28.0073293296411 g
- Cholesterol 15.51 mg
- Fat 8.00091940778824 g
- Fiber 1.00025008882134 g
- Protein 2.37120008532819 g
- Saturated Fat 1.41900521053473 g
- Serving Size 1 1 Serving (56g)
- Sodium 310.167068885944 mg
- Sugar 27.0070792408197 g
- Trans Fat 0.253437203069874 g
- Calories 189 calories
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 degrees F for 20-25 minutes or until muffins test done.
