zucchini chocolate chip muffins

I made more zucchini muffins. These had chocolate chips and pecans. I used this recipe from Taste of Home but made some changes to make it a little healthier. Here is my improved recipe:

1 1/2 cups shredded zucchini

3/4 cup all-purpose flour 

3/4 cup whole wheat flour

1/2 + cup sugar 

1 teaspoon baking soda 

1 teaspoon ground cinnamon 

1/2 teaspoon salt 

1 egg, lightly beaten 

1/2 unsweetened applesauce

1/4 cup milk 

1 tablespoon lemon juice 

1 teaspoon vanilla extract 

1/2 cup semisweet chocolate chips 

1/2 cup chopped pecans or walnuts

Directions:

• Preheat oven to 350 degrees. Grease muffin tins. Yield: 12 regular muffins 
• Shred the zucchini, then place in a colander and sprinkle with a pinch of salt. Let it sit, for about 10 minutes, while combing the other ingredients, so that the excess water from the zucchini can be released.
• In a bowl, whisk together flours, sugar, baking soda, cinnamon, and salt.
• In another bowl, whisk the egg, then stir in the applesauce, milk, lemon juice, and vanilla.
• With a paper towel, gently press the zucchini in the colander to release any remaining excess liquid. Add the zucchini to the egg mixture and stir.
• Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips and nuts.
• Fill each muffin cup.
• Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.
• After 1 day, keep refrigerated.