Chocolate Chip Zucchini Muffins

Chocolate chip-zucchini muffins

1 1/2 C. all purpose flour (I used 1/2 C. whole wheat flour and 1 C. all purpose flour)
3/4 C. sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 C. vegetable oil
1/4 C. milk
1 Tablespoon lemon juice
1 teaspoon vanilla extract
1 C. shredded zucchini
1/2 C. chocolate chips
1/4 C. chopped walnuts, optional

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

Chicken Zucchini Casserole

We have so much zucchini from our garden that I am having to search for many yummy new recipes, and this one is a keeper.

This is one of those great comfort casserole's for a cold winter day.

Chicken Zucchini Casserole

1 (6 oz) pkg of stuffing
3/4 C. butter, melted
3 C. diced zucchini (this amount is probably okay when shredded, but is quite a bit when diced)
2 C. cubed chicken breast

1 (10.75 ounce) can cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 C. chopped onion

1/2 C. sour cream

In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.