Zucchini-Chocolate Chip Muffins
We make these all the time in the summer when we have too much zucchini! We usually double this recipe for that reason. These freeze well, too.
Bake 350 for 20-25 min.
1/4 cup df milk like coconut, almond, rice
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose gf flour
- 2/3 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/2 cup oil (I like refined coconut.)
- 1 cup shredded zucchini
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup optional chopped walnuts or pecans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, df milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and nuts. Fill prepared muffin cups 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.