Recipe By Eva Howard
Rating
Published Jun 19th
Prep 15m Cook 20m Additional 15m Ready In 50m
Servings 12 servings Calories 264.7

These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.

Recipe Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • ½ cup miniature semisweet chocolate chips
  • ½ cup chopped walnuts

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 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. 3 Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts

  • Calories 264.7
  • Carbohydrate 30.6 g
  • Cholesterol 15.9 mg
  • Fat 15.2 g
  • Fiber 1.4 g
  • Protein 3.5 g
  • Saturated Fat 3 g
  • Sodium 212 mg
  • Sugar 17.1 g

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Reviews

  1. Zucchini Chocolate Chip Muffin Haiku: "Do not look elsewhere. This is THE only muffin, recipe you need!" I can't believe I haven't gotten around to reviewing this one as I've been making this muffin recipe for several years, albeit, with the occasional modifications here or there. As written, it doesn't need any adjustments; it really - Read more ...
  2. It was very good but the zucinni over powered the muffins.
  3. Fantastic Zucchini muffin recipe. I've made Zucchini muffins using a half dozen recipes, and this was the favorite. The muffins were especially moist, so if you store them, leave them slightly uncovered. I expect, due to the moisture, these will freeze exceedingly well. Despite making 72 of these, none made it into the freezer. The - Read more ...
  4. I made these the other day for my daughter's "special friday snack". They turned out pretty good, the kids gobbled them up according to the teacher. I haven't had a good experience combining chocolate and cinnamon in the past so I left out the cinnamon and replaced 1/2 cup of white flour for 1/2 cup - Read more ...
  5. I love this recipe and get compliments on the muffins all the time. The changes I make are as follows: I use whole wheat flour, 1/3 cup sugar, 1/4 cup oil, 1/2 cup unsweetened applesauce, 1/2-3/4 cup chocolate chips( not the miniature ones but regular size). The chocolate chips give it sweetness so not as - Read more ...
  6. I didn't have any chocolate chips, so I substituted 1/4 cup cocoa powder and added an extra 1/4 cup milk. Super light and fluffy with just the right amount of chocolate!
  7. Very Good! Did substitute all natural applesauce in place of oil. Actually shredded more zucchini to continue baking more so I can share with family and friends! Second time around I did use whole wheat flour...still so yummy!
  8. I have made MANY of zucchini bread and muffin recipes, this one rocks! I love that it's not heavy on eggs or oil. Thank YOU!
  9. I just made these muffins, and they are by far the best zucchini muffins I have ever made! The only things I changed/added was I didn't use walnuts, added about 1/2 tbs of nutmeg. I also sprinkled a little nutmeg on the top of them, mainly for appearance. I will definitely be making these again!
  10. I used lactose free milk and pecans instead of walnuts. I made no other changes. This zucchini bread is FANTASTIC. The texture of these muffins is like the lightest, fluffiest cupcake you've ever had, though it's not overly sweet. The measurements are spot on, everything is perfect. This is the best zucchini muffin we've ever - Read more ...
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