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Zucchini Chocolate Chip Muffins

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These moist and fluffy zucchini chocolate chip muffins are the perfect mix of wholesome and indulgent. Made with shredded zucchini, cinnamon, and melty chocolate chips, they’re quick to make and ideal for breakfast, snacks, or meal prep.

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  3. In a separate bowl, combine oil, milk, egg, lemon juice, and vanilla extract.
  4. Stir wet mixture into dry ingredients until just combined. Fold in shredded zucchini, chocolate chips, and walnuts.
  5. Spoon batter into muffin cups, filling each about two-thirds full.
  6. Bake for 20–25 minutes or until tops spring back when lightly pressed. Cool in the tin for a few minutes, then transfer to a wire rack.

Notes

  • Do not peel the zucchini—just shred and squeeze out excess water.
  • Swap walnuts for pecans, almonds, or omit for nut-free.
  • Substitute part of the flour with whole wheat flour for added fiber.
  • Use coconut sugar for a refined sugar alternative.
  • These muffins freeze well for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/zucchini-chocolate-chip-muffins/