Zucchini-Chocolate Chip Muffins



1 1/2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup unsweetened applesauce
1/2 cup vegetable oil
1/4 cup soy milk (or other milk alternative)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup vegan chocolate chips
1/4 cup chopped walnuts


Preheat oven to 350°F. Grease muffin cups or line with paper liners; set aside.

Combine the flour, sugar, baking soda, cinnamon and salt in a bowl. In another bowl, mix together the applesauce, oil, soy milk, vanilla and lemon juice. Stir the wet ingredients into the dry ingredients until moistened. Fold in the zucchini, walnuts and chocolate chips.

Fill the muffin cups 2/3 full with batter.

Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean. Let the muffins cool for a few minutes before removing from the tin. Allow to cool completely on wire racks.

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