These zucchini muffins are packed with shredded zucchini, chocolate chips, and walnuts.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegetable oil
- ¼ cup milk
- 1 egg, lightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- ½ cup miniature semisweet chocolate chips
- ½ cup chopped walnuts
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Step 2
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.
Step 3
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Step 4
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 265 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat3g | 15% |
Cholesterol16mg | 5% |
Sodium212mg | 9% |
Total Carbohydrate31g | 11% |
Dietary Fiber1g | 5% |
Total Sugars17g | |
Protein4g | |
Vitamin C2mg | 12% |
Calcium21mg | 2% |
Iron1mg | 7% |
Potassium108mg | 2% |
*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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