Zucchini Chocolate Chip Muffins

Happy New Year, friends! We hope everyone had a fun time ringing in 2015.

Bernie found this recipe for me on Sunday. He knew I was searching for something to make that's portable to eat for breakfast. These muffins turned out better than I expected. The zucchini makes them extra moist.

Zucchini Chocolate Chip Muffins 

1 1/2 cups all-purpose flour

3/4 cup white sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 egg, lightly beaten

1/2 cup vegetable oil

1/4 cup milk

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup miniature semisweet chocolate chips

Preheat oven to 350 F. Line 12 muffin cups.

Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl. Stir into dry ingredients until just moistened. Fold in zucchini and chocolate chips. Fill muffin cups 2/3 full.

Bake for 20 to 25 minutes.

Source: Allrecipes.com