Zucchini Chocolate Chip Muffins

This summer, two vegetables seemed to flourish in our garden – tomatoes and zucchini! I have frozen so much shredded zucchini for recipes over the winter, and this one will be a frequent one! It includes walnuts so they’re not school-safe for lunches, but they really make the muffins what they are – so don’t skip it and save these for an after-school snack instead!


1 1/2 cups all-purpose flour

3/4 cup white sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 egg, lightly beaten

1/2 cup vegetable oil

1/4 cup milk

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 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 into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.


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