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Why You’ll Love This Recipe
🛒 Ingredients
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1.5 cups all-purpose flour
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0.75 cup white sugar
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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0.5 teaspoon salt
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0.5 cup vegetable oil
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0.25 cup milk
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1 unit egg, lightly beaten
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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1 cup shredded zucchini
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0.5 cup miniature semisweet chocolate chips
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0.5 cup chopped walnuts
👨🍳 Step-by-Step Directions
Step 1
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Gather all ingredients.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Step 3
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Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl.
Step 4
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Whisk oil, milk, egg, lemon juice, and vanilla extract in a separate bowl.
Step 5
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Stir oil mixture into flour mixture until just moistened; fold in zucchini, chocolate chips, and walnuts.
Step 6
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Spoon batter into the prepared muffin cups, filling each 2/3 full.
Step 7
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Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Let muffins cool in the tin briefly before transferring to a wire rack to cool completely
Step 8
Enjoy!
💡 Cook's Notes & Chef Tips
Gather all ingredients.
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 oil mixture into flour mixture 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. Let muffins cool in the tin briefly before transferring to a wire rack to cool completely
For a bit of extra flavor, use toasted walnuts.