Zucchini Chocolate Chip Muffins

I received a great deal of zucchini and summer squash from a neighbor this summer and since there are only two of us, I was scrambling for ways to use it up. We've been through so much unemployment over the years that I've learned how to use just about anything that comes into my kitchen. My mom taught me the old adage of "waste-not, want-not", so food does not go into the garbage in our home, except on rare occasions. Since my hubby isn't a big fan of squash, muffins, breads and soups are a great way of using them up. This is another recipe that makes very good use of zucchini, and the chocolate chips add extra flavor. Blessings...

Recipe: 

1-1/4 cups unbleached all-purpose flour
1/4 cup wheat bran (or additional flour)
3/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. apple pie spice or ground cinnamon (we think the apple pie spice is the best)
2 egg whites (or 1 whole egg)
1/4 cup vegetable oil
1/4 cup natural applesauce
1/4 cup 1% milk
1 tbsp. fresh lemon juice
1 tsp. vanilla extract
1 cup shredded zucchini
1/2 cup mini semisweet chocolate chips
1/4 cup chopped pecans

1. In a bowl, combine first six ingredients.
2. In another bowl, combine egg whites, oil, applesauce, milk, lemon juice and vanilla; mix well and stir into dry ingredients just until moistened.
3. Stir in zucchini, chocolate chips and pecans.
4. Fill greased or paper-lined muffin cups. Bake in a 350 degree oven for 20 - 25 minutes or until muffins test done with a toothpick. Cool on wire rack.

Yield:  12
Note: Do not finely shred zucchini as this will produce too much moisture and cause the muffins to be heavy.
207 calories per muffin made with bran and egg whites.
1.6 gms. fiber