Zucchini Chocolate Chip Muffins

european greek middle eastern region dessert breakfast drink snack main side sweet sour bitter savory umami hard fast

Prep

21 min

Cook

53 min

Total

74 min

Ingredients (13)

1 ½ cups all-purpose flour g

¾ cup white sugar g

1 teaspoon baking soda g

1 teaspoon ground cinnamon g

½ teaspoon salt g

½ cup vegetable oil g

¼ cup milk g

1 large egg, lightly beaten g

1 tablespoon lemon juice g

1 teaspoon vanilla extract g

1 cup shredded zucchini g

½ cup miniature semisweet chocolate chips g

½ cup chopped walnuts g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl.

Whisk oil, milk, egg, lemon juice, and vanilla extract in a separate bowl.

Stir wet ingredients into dry ingredients until just moistened; fold in zucchini, chocolate chips, and walnuts.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin briefly before transferring them to a wire rack to cool completely.

Enjoy!