How to Make Zucchini-Chocolate Chip Muffins - A Step-by-Step Guide

Zucchini-chocolate chip muffins are a perfect way to enjoy the deliciousness of zucchini in a different form. These moist and tender muffins are filled with the goodness of shredded zucchini and the sweetness of chocolate chips. Whether you're looking for a way to use up all that zucchini from your garden or just want a delicious muffin to enjoy with your morning coffee, this recipe is sure to be a hit.

These muffins are great for breakfast, snack time, or even dessert. They are easy ...

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Ingredients

  • 1 ½ 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

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 12
  • Yield: 12 muffins

  • 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.
  • Nutrition

    265 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 16mg
    • Sodium: 212mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 1g
    • Total Sugars: 17g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 21mg
    • Iron: 1mg
    • Potassium: 108mg