1 ½ cup flour
1 tsp. baking soda
½ tsp salt
½ cup vegetable oil
1 Tbsp. lemon juice
1 cups shredded zucchini
¼ cup chopped walnuts
¾ cup sugar
1 tsp. cinnamon
1 eggs
¼ cup milk
1 tsp. vanilla
¼ cup chocolate chips

In a bowl combine flour, sugar, soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla. Mix well. Stir in dry ingredients just until moistened. Fold in zucchini , chocolate chips and walnuts. Fill greased or paper lined muffin cups 2/3's full. Top with pecans. Bake @ 350 degrees for 20–25 minutes or until top of cupcakes spring back when lightly touched. Makes @ 1 dozen.