Zucchini Chocolate Chip Muffins

Summer is in full swing, and that means the zucchini are coming. Shredding zucchini for use in muffins and quick-breads is a great way to use them up, and add a healthy twist to a great snack.


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/2 cup semisweet chocolate chips
  • 1/2 chopped walnuts or other nuts or dried fruit


  1. Preheat the oven to 350 degrees. Grease or line a 12-cup muffin tin.
  2. Combine the flour, baking soda, cinnamon, and salt in a large bowl. In another bowl, mix the egg, oil, lemon juice, and vanilla extract.
  3. Stir the wet ingredients into the dry ingredients. Mix just until combined.
  4. Fold in zucchini, chocolate chits, and nuts.
  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20-25 minutes.