These zucchini muffins are packed with shredded zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.
Ingredients
- all-purpose flour: 1.5 cups
- white sugar: 0.75 cup
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- egg, lightly: 1 piece (beaten)
- vegetable oil: 0.5 cup
- milk: 0.25 cup
- lemon juice: 1 Tbsp
- vanilla extract: 1 tsp
- zucchini: 1 cup (shredded)
- miniature semisweet chocolate chips: 0.5 cup
- walnuts: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
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Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl. Stir wet ingredients into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts.
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Fill prepared muffin cups 2/3 full with batter.
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Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
