Zucchini Chocolate Chip Muffins
From garden to table in about 30 minutes, these zucchini chocolate chip muffins are a tasty way to use up some of that zucchini that's no doubt bursting
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Cooking tools:
- Cheesecloth
- Muffin tin
- Grater
- Kitchen towel
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Cupcake liner
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup Golden Barrel organic cane sugar
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 1 tsp ground cinnamon
- 1 egg, lightly beaten
- 1/2 cup Golden Barrel Coconut Oil, melted
- 1/4 cup milk
- 1 Tbsp lemon juice (or vinegar)
- 1 tsp vanilla extract
- 1 cup shredded (and squeezed) zucchini
- 1/2 cup semi sweet chocolate chips
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