Ingredients
12
12 servings
- •1.5 cups all-purpose flour
- •0.75 cup white sugar
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •0.5 cup vegetable oil
- •0.25 cup milk
- •1 egg, lightly beaten
- •1 tablespoon lemon juice
- •1 teaspoon vanilla extract
- •1 cup shredded zucchini
- •0.5 cup miniature semisweet chocolate chips
- •0.5 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Whisk oil, milk, egg, lemon juice, and vanilla extract in a separate bowl. Stir wet ingredients into dry ingredients until just moistened; fold in zucchini, chocolate chips, and walnuts.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin briefly before transferring them to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 265
- Carbohydrate: 31g
- Fat: 15g
- Fiber: 1g
- Protein: 4g
- Sugar: 17g
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