Makes approx. 16 regular size muffins.

Ingredients

• 1 1/2 c. All-Purpose Flour
• 3/4 c. White Sugar
• 1 tsp. Baking Soda
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Salt
• 2 Eggs
• 1/2 c. Vegetable Oil
• 1/2 c. Cashew Milk
• 1 tbsp. Lemon Juice
• 1 tsp. Vanilla Extract
• 1ish c. Shredded Zucchini or Yellow Squash
• 6 oz. Soy-Based Semi-sweet Chocolate Chips
• 1 c. Chopped Walnuts

Directions

1. Whisk together flour, sugar, baking soda, cinnamon, and salt in a large mixing bowl. Add chocolate chips and walnuts, and stir to combine.
2. In a second bowl, mix together egg, oil, milk, juice, and vanilla. Add zucchini and mix until thoroughly combined.
3. Make a well in the center of dry ingredients and pour in wet ingredients.  Fold until just moistened, no more than 30 strokes. Set aside.
4. Pre-heat over to 350°F and line 16 muffin cups with paper liners.
5. After mixture has rested for 10-15 min. and oven is pre-heated, fill cups approx. 3/4 full.  (I prefer to use a Large/3Tbsp disher.)
6. Bake muffins for 20 – 25 min, or until a toothpick inserted into center of muffin comes out clean.
7. Remove from oven and coll muffins in tins for 10 min.  Turn out and finish cooling on rack.

Notes

• Cashew Milk can be interchanged with Almond, Soy, Rice, or animal milk.
• Walnuts can be substitutes with almonds, pecans, or macadamia nuts, or eliminated altogether.