Zucchini Chocolate Chip Muffins

Kyrie Slade

This is one of our family's favorite muffin recipes! I typically stick with the original recipe, but have included some of my common substitutions to make it more healthy.

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour (or oat flour)
• 3/4 cup white sugar (or stevia)
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 egg, lightly beaten
• 1/2 cup canola oil (or unsweetened applesauce)
• 1/4 cup milk
• 1 Tbsp. lemon juice
• 1 tsp. vanilla extract
• 1 cup shredded zucchini (or 1/2 c. zucchini and 1/2 cup shredded carrot)
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts (optional but highly recommended)

1. Preheat oven to 350 degrees. Grease 12 muffin cups, or line with paper liners. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a separate bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
2. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20-25 minutes.