Ingredients

• 1.5 cups all-purpose flour
• 0.75 cups white sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoons salt
• 0.5 cups vegetable oil
• 0.25 cups milk
• 1 large egg , lightly beaten
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 0.5 cups miniature semisweet chocolate chips
• 0.5 cups chopped walnuts

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
3. 3 Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl.
4. 4 Whisk oil, milk, egg, lemon juice, and vanilla extract in a separate bowl.
5. 5 Stir wet ingredients into dry ingredients until just moistened; fold in zucchini, chocolate chips, and walnuts.
6. 6 Spoon batter into the prepared muffin cups, filling each 2/3 full.
7. 7 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.
8. 8 Enjoy!

Nutrition per serving