Zucchini Chocolate Chip 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 We Olive Extra Virgin Olive 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

Directions:

1. In a bowl, combine flour, sugar, baking soda, cinnamon, and salt. Beat the egg, We Olive Extra Virgin Olive Oil, milk, lemon juice, and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips, and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full.
2. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.

Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Recipe Inspired by Taste of Home