Zucchini Chocolate Chip Muffins Recipe
Moist and tender zucchini chocolate chip muffins made with shredded zucchini, mini chocolate chips, walnuts, and warm spices. A delightful balance of sweetness and texture perfect for breakfast or snacks.
12 Servings
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated 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 pure vanilla extract
- 1 cup shredded zucchini
- ½ cup miniature semisweet chocolate chips
- ½ cup chopped walnuts
Instructions
Prepare the Oven and Muffin Tin
- Preheat the oven to 350°F (175°C). Grease a 12-cup standard muffin tin or line each cup with paper liners.
Combine Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until thoroughly blended.
Mix Wet Ingredients
- In a separate medium bowl, whisk together the vegetable oil, milk, lightly beaten egg, lemon juice, and vanilla extract until the mixture is smooth.
Incorporate Wet and Dry Mixtures
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Take care not to overmix, as this can result in dense muffins.
Fold in Zucchini, Chocolate Chips, and Walnuts
- Carefully fold the shredded zucchini, miniature semisweet chocolate chips, and chopped walnuts into the batter, ensuring even distribution.
Fill the Muffin Cups
- Spoon the batter evenly into the prepared muffin cups, filling each approximately two-thirds full.
Bake the Muffins
- Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back lightly when pressed and a toothpick inserted into the center comes out clean.
Cool and Serve
- Allow the muffins to cool in the tin for approximately 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy.
Notes
To prepare these muffins gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure the baking blend includes xanthan gum or a similar binding agent for optimal texture. Additionally, confirm that the chocolate chips and baking soda are certified gluten-free, as cross-contamination can occur during manufacturing.