Zucchini Chocolate Chip Muffins

Makes about 1 dozen muffins.

Ingredients:

- 1 1/4 cups flour
- 1/4 cup whole wheat flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt

- 1 cup shredded zucchini, excess water drained
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract

- 1/4 cup miniature chocolate chips
- 1/4 cup (or more) chopped walnuts

Directions:

Preheat oven to 350 degrees. Prepare muffin cups with cooking spray or paper liners.

In a bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt.

In a second bowl, combine the zucchini, egg, oil, milk, lemon juice, and vanilla; mix well.

Stir moist ingredients into dry ingredients, just until moistened. Fold in chocolate chips and walnuts.

Fill prepared muffin cups two-thirds full. Bake for 20-25 minutes or until muffins test done.

If desired, freeze cooled muffins in Ziploc freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.