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Zucchini-Chocolate Chip Muffins

Zucchini-Chocolate Chip Muffins

Cost $6, save $4

Source: Recommended by CookPal

  • 25 Min
  • 12 Servings
  • $6

INGREDIENTS

  • Dry Ingredients

    • 1 ½ cups all-purpose flour
    • ¾ cup white sugar
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 🧂 ½ teaspoon salt

  • Wet Ingredients

    • ½ cup vegetable oil
    • 🥛 ¼ cup milk
    • 🥚 1 egg, lightly beaten
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract

  • Mix-ins

    • 1 cup shredded zucchini
    • ½ cup miniature semisweet chocolate chips
    • ½ cup chopped walnuts

STEPS

1

Gather all ingredients.

2

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

3

Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl.

4

Whisk oil, milk, egg, lemon juice, and vanilla extract in a separate bowl.

5

Stir wet ingredients into dry ingredients until just moistened; fold in zucchini, chocolate chips, and walnuts.

6

Spoon batter into the prepared muffin cups, filling each 2/3 full.

7

Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes.

8

Cool in the tin briefly before transferring them to a wire rack to cool completely.

9

Enjoy!

NUTRIENTS

Per 1 serving

🔥

265

Calories

  • 4
    Protein
  • 31
    Carbs
  • 15
    Fats

💡 For extra moist muffins, do not overmix the batter.Use freshly shredded zucchini for better texture and moisture.Mini chocolate chips distribute more evenly compared to regular-sized chips.Store muffins in an airtight container for up to 3 days at room temperature or freeze for longer storage.