Description
Soft, lightly spiced, and loaded with melty chocolate chips—these muffins are the perfect way to use up garden zucchini. With a hint of lemon and crunchy walnuts, every bite is a delightful surprise.
Ingredients
1½ cups all-purpose flour
¾ cup white sugar
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
½ cup vegetable oil
¼ cup milk
1 egg, lightly beaten
1 tbsp lemon juice
1 tsp vanilla extract
1 cup shredded zucchini
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts
Instructions
Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
In another bowl, whisk oil, milk, egg, lemon juice, and vanilla.
Stir wet ingredients into dry until just combined.
Fold in zucchini, chocolate chips, and walnuts.
Spoon batter evenly into muffin cups, about ¾ full.
Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 10 min
- Cook Time: 22 mins
- Category: breakfast
Nutrition
- Calories: 210
- Fat: 12g
- Carbohydrates: 24g
- Protein: 3g