Zucchini Chocolate Chip Muffins

I'm telling you - zucchini, sweet and savory go hand in hand. These are a yummy muffin that is good for breakfast or snack... Try using mini chocolate chips to make mini muffins - a popable option! :)

Zucchini Chocolate Chip Muffins
(Recipe found at chef-in-training.com via Pinterest)

1 cup finely shredded zucchini
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 tablespoons canola oil
1/4 cup honey
1 teaspoon vanilla extract
1 cup skim milk
1/2 cup semisweet chocolate chips

Preheat oven to 375. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl whisk together the egg, canola oil, honey and vanilla. Add skim milk and stir until combined. Slowly pour wet ingredients into dry ingredients and stir until incorporated. Fold in shredded zucchini and chocolate chips. Don’t overmix. It’s okay if a few lumps remain. Divide batter evenly between prepared 9 muffin cups and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely.