I could not resist making these muffins after seeing all the garden-fresh vegetables at my grocery store. Our local grocery store carries many products from our local farmers and I just love that. When I saw the zucchini I knew I was going to make this recipe. I hardly ever make changes to any Taste of Home recipe but I did swap out the walnuts for pecans and I added some raw coarse sugar on the top of the muffins just before baking for that bakery-style muffin. I did share some of these with a couple of neighbors and both neighbors gave these muffins a thumbs up!
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup canola oil
- 1/4 cup milk
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded and squeeze dried zucchini
- 1/4 cup mini semisweet chocolate chips
- 1/4 cup chopped walnuts or pecans
- raw coarse sugar to sprinkle on top if desired
DIRECTIONS
In a bowl combine flour, sugar, baking soda, cinnamon, and salt. In another bowl beat the egg, oil, milk, lemon juice, and vanilla. Stir into the dry ingredients just until moist. Fold in zucchini, chocolate chips, and nuts.
Spray your muffin pan with non-stick spray and fill the muffin cups 2/3 full and sprinkle with raw coarse sugar if desired.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.
Enjoy!
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