Zucchini is coming out of our garden like crazy right now and I am enjoying trying out new zucchini recipes. Here’s one that I liked because it wasn’t too sweet, yet the chocolate chips add just the right amount of sweetness, and entice my children to eat them as well. This recipe comes from a Taste of Home Cookbook’s 1999 Annual Recipes
1 1/2 c. flour (optional 1/2 wheat flour)
3/4 c. sugar
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1 egg (lightly beaten)
1/4 c. milk
1/2 c. vegetable oil (or substitute with applesauce)
1 T. lemon juice
1 t. vanilla extract
1 c. shredded zucchini
1/4 c. mini chocolate chips
1/4 c. chopped walnuts
In a mixing bowl combine flour, sugar, baking soda, cinnamon and salt.
In another bown 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 paper lined muffin cups 2/3 full.
Bake at 350* for 20-25 minutes.
Yield: 1 dozen