Zucchini-Chocolate Chip Muffins
These zucchini muffins are packed with shredded zucchini, chocolate chips, and walnuts.
all-purpose flour
1 ½
cups
white sugar
¾
cup
baking soda
1
teaspoon
ground cinnamon
1
teaspoon
salt
½
teaspoon
vegetable oil
½
cup
milk
¼
cup
egg, lightly beaten
1
lemon juice
1
tablespoon
vanilla extract
1
teaspoon
shredded zucchini
1
cup
miniature semisweet chocolate chips
½
cup
chopped walnuts
½
cup
 Gather all ingredients.
  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.
  Enjoy!
