Zucchini-Chocolate Chip Muffins

Zucchini-Chocolate Chip Muffins

132 Reviews 12 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    50 m
edhoward
Recipe by  edhoward

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

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  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 bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another 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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Reviews (132)

Rate This Recipe
Sarah Jo
71

Sarah Jo

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 had. EVER.

funsister
56

funsister

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!

momof4in4yrs
35

momof4in4yrs

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!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 30.6 g
  • 10%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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Light Pumpkin Chocolate Chip Muffins

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