Zucchini Chocolate Chip Muffins

  Last season we seemed to have an abundance of zucchini in our garden.  This seems to be the norm for a lot of people from what I've heard, but it's new to me.  For years I was only able to harvest a few, if any from my garden.  The reason?  Piglets.  Quite often I would pull into my driveway only to be greeted by a sea of piglets, ransacking my garden.  Horn blasting, arms flailing in the air I'd jump from my truck and chase them away...then bear witness to the carnage they left behind.   Apparently they weren't fond of eggplant, but still found it necessary to sink their teeth in every one.

  With the bounty I now have, I'm happy to be able to make these muffins.  We make them occasionally for the market and they seem to be a hit!  Hope you enjoy the recipe!

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Ingredients

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• 1 1/2 cups all purpose flour

• 3/4 white sugar

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp salt

• 1 egg, slightly beaten

• 1/2 cup vegetable oil

• 1/4 cup milk

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• 1 cup shredded zucchini

• 1/2 cup semisweet chocolate chips​

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Method:

  Preheat oven to 350 degrees.  Line the muffin pan with liners or grease the cups.  Combine the flour, sugar, baking soda and salt in a large bowl.  Mix the egg, oil, milk, lemon juice and vanilla in a separate bowl and stir into the dry ingredients until moist.  Fold in zucchini and chocolate chips and fill muffin cups 2/3 full.  Bake in the oven for 20-25 minutes or until a toothpick inserted in the centre of the muffin comes out clean.