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Zucchini Chocolate Chip Muffins

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Ingredients Method Notes

Ingredients
  

  • 1 cup shredded zucchini
  • 1 tbsp cornstarch
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 egg lightly beaten
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup chocolate chips any kind

Method
 

  1. Preheat your oven to 350 degrees F and place paper liners in a 12-muffin cup pan.
  2. Take the shredded zucchini and squeeze out the water using a clean kitchen towel. Then, coat the zucchini with cornstarch and set it aside.
  3. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt.
  4. In a separate bowl, whisk together oil, milk, egg, lemon juice, and vanilla extract.
  5. Combine the wet ingredients with the dry ingredients, stirring until they are just mixed. Then, gently fold in the zucchini and chocolate chips.
  6. Spoon the batter evenly into the muffin cups, filling them to about 2/3 full.
  7. Bake the muffins for approximately 20 to 25 minutes, or until the tops spring back when lightly pressed.
  8. Allow the muffins to cool briefly in the pan before transferring them to a wire rack to cool completely.

Notes

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