Description
Zucchini-Chocolate Chip Muffins are moist, perfectly sweet, and spiced with cinnamon—ideal for breakfast, snacks, or dessert. Made with fresh zucchini, mini chocolate chips, and a touch of lemon, they’re quick to prep and always a hit.
Ingredients
• 1½ cups all-purpose flour
• ¾ cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup vegetable oil
• ¼ cup milk
• 1 egg, lightly beaten
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• ½ cup miniature semisweet chocolate chips
• ½ cup chopped walnuts
Instructions
1. Preheat the oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, mix flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, whisk together oil, milk, egg, lemon juice, and vanilla.
4. Add wet ingredients to dry and stir until just combined.
5. Fold in zucchini, chocolate chips, and walnuts.
6. Spoon batter into muffin cups, filling each about 2/3 full.
7. Bake 20–25 minutes or until tops spring back when lightly pressed.
8. Cool in pan briefly, then transfer to wire rack to cool completely.
Notes
– Do not squeeze the zucchini—its moisture keeps the muffins tender.
– Mini chocolate chips ensure even distribution.
– Omit walnuts or replace with pecans as needed.
– Use a flax egg for a vegan-friendly option.
– These freeze well for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Method: Baking
- Cuisine: American