Chocolate Chip Zucchini Muffins

Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 large egg, room temperature, lightly beaten
• 1/2 cup canola oil
• 1/4 cup 2% milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/4 cup miniature semisweet chocolate chips
• 1/4 cup chopped walnuts

Instructions

1. 1

   Create the batter: Preheat the oven to 350°F. In a bowl, whisk together the all-purpose flour, sugar, baking soda, cinnamon and salt. In a separate bowl, beat the egg, canola oil, milk, lemon juice and vanilla extract together. Stir the wet ingredients into the dry ingredients just until moistened. Editor’s Tip: Stop mixing the batter once the wet and dry ingredients just come together. You don’t want to over-develop the gluten by mixing too much—it'll result in tough, dense muffins.

2. 2

   Add the mix-ins: With a rubber spatula, fold in the shredded zucchini, chocolate chips and walnuts.

3. 3

   Bake the muffins: Fill 12 greased or paper-lined muffin cups two-thirds full with batter. Bake the muffins until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Editor’s Tip: If you have a cookie scoop or ice cream scoop, use it to fill the muffin cups with the batter. A scoop makes it easier to transfer the batter and fill the cups. Plus, it helps ensure the same amount of batter goes into each one.