AuthorKellyDifficultyBeginnerThese are an end of summer favorite at our house. I like to think that my version is a wholesome treat as I have added whole wheat flour and applesauce. 😉 Perfect for any time of day!
In a large bowl combine flour, sugar, baking soda, cinnamon and salt.
Beat the egg, oil, applesauce, lemon juice and vanilla. Then stir into dry ingredients until just moistened. Fold in zucchini and chocolate chips.
Fill paper muffin cups 3/4 full. I like to use the melon/cookie scoop.
Bake at 350 degrees for 20-25 minutes until a tooth pick comes out clean.
Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or microwave each muffin for 30 seconds.
Ingredients
Directions
In a large bowl combine flour, sugar, baking soda, cinnamon and salt.
Beat the egg, oil, applesauce, lemon juice and vanilla. Then stir into dry ingredients until just moistened. Fold in zucchini and chocolate chips.
Fill paper muffin cups 3/4 full. I like to use the melon/cookie scoop.
Bake at 350 degrees for 20-25 minutes until a tooth pick comes out clean.
Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or microwave each muffin for 30 seconds.
