Zucchini-Chocolate Chip Muffins

Zucchini-Chocolate Chip Muffins

edhoward

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

50 m servings 265 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 360
  1. 441 Ratings

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Most helpful positive review

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/...

Most helpful critical review

It was very good but the zucinni over powered the muffins.

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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/...

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 eve...

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 who...

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!

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...

Wow! Super yummy! Used whole wheat flour instead of regular and added a banana because I was a little short on zucchini. Otherwise, exactly per the recipe and these are sooooo delish. I pick...

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 ch...

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!

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 sprinkl...

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