Zucchini Chocolate Chip Muffins
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
Instructions
- Preheat your oven to 350 degrees F and place paper liners in a 12-muffin cup pan.
- Take the shredded zucchini and squeeze out the water using a clean kitchen towel. Then, coat the zucchini with cornstarch and set it aside.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together oil, milk, egg, lemon juice, and vanilla extract.
- Combine the wet ingredients with the dry ingredients, stirring until they are just mixed. Then, gently fold in the zucchini and chocolate chips.
- Spoon the batter evenly into the muffin cups, filling them to about 2/3 full.
- Bake the muffins for approximately 20 to 25 minutes, or until the tops spring back when lightly pressed.
- Allow the muffins to cool briefly in the pan before transferring them to a wire rack to cool completely.
Notes
Water Activity: 0.793
Lab Report