Zucchini Chocolate Chip Muffins That Disappear in Minutes
Moist, fluffy muffins packed with shredded zucchini, chocolate chips, and walnuts—perfect for breakfast or brunch.
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 large egg lightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon vanilla bean paste
- 1 cup shredded zucchini
- ½ cup miniature semisweet chocolate chips
- ½ cup chopped walnuts
Instructions
- 1. Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
- 2. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
- 3. In a separate bowl, whisk together oil, milk, egg, lemon juice, and vanilla bean paste.
- 4. Stir wet ingredients into dry ingredients until just moistened.
- 5. Fold in shredded zucchini, chocolate chips, and walnuts.
- 6. Spoon batter into prepared muffin cups, filling each about two-thirds full.
- 7. Bake for 20 to 25 minutes, or until muffin tops spring back when lightly pressed.
- 8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For nut-free muffins, omit the walnuts.
Use a spring-loaded scoop for even batter portions.
Muffins stay fresh up to 2 days at room temperature or 1 week refrigerated.