Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee.

Allrecipes Member

Recipe Summary test

15 mins
20 mins
35 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.


Nutrition Facts

232 calories; protein 3g; carbohydrates 28g; fat 12.5g; cholesterol 15.9mg; sodium 195.7mg. Full Nutrition

Reviews (635)

Rating: 5 stars
Wow, wow, wow, wow... Did I say WOW?! I made these for the daughter of a family I nanny for who will barely eat veggies. This sounded like the perfect way to sneak some in. After making 12 muffins, I had enough to fill a small ramekin and make a giant muffin that I thought about keeping for myself. After one bite, I wanted nothing more than to take the other 12 home myself! Only changes: I used 1/2 c whole wheat flour, 1/4 c applesauce, and 1/4 c veg oil. The only thing I didn't do that I'll do next time is peel the zucchini before shredding, therefore making the zucchini completely invisible. Overall, this is the best muffin recipe on this site! Read More
Rating: 5 stars
These muffins are delicious!! I took some of the other suggestions. I doubled the chocolate chips and added a shredded, peeled apple with the zucchini. I did not have mini choc. chips, but regular worked just fine. For added fibre, I used half whole wheat flour. I only added half the oil - still very moist! I don't like nuts in muffins, so left them out. I doubled the recipe and it made 18 large muffins. Note: the batter is VERY thick, but once the zucchini is added, is perfect. Thanks for a great recipe! Read More
Rating: 5 stars
My family loves these muffins. I make them often. The last time I made them, I grated 2 apples and added them to the batter. The muffins came out incredibly moist and sweet. My son loved them so much he insisted that I post it. Read More
Rating: 5 stars
This is a fantastic way to use up zucchini. I make mini-muffins, as opposed to full-sized, and my kids (and husband) eat them up! My changes: a dash of nutmeg, dash of ginger, dash of cloves. A 4oz cup of applesauce with a splash of oil to complete the 1/2 cup and brown sugar instead of white. Read More
Rating: 4 stars
These were great, however I did make a few changes. I used canola oil instead of vegetable oil--it's what I had on hand. I also used the regular sized chocolate chips--not mini, and used 1/2 cup of them. These are great--especially warm or reheated in the microwave. Read More
Rating: 5 stars
I have made this recipe several time now. My daughter, who will eat nothing green, asks for these muffins! She even grates the zucchini to go into them. I have made them with all the oil and half oil and hald applesauce -- both are great, can't really tell a difference. Read More
Rating: 5 stars
So easy and SO delicious! I did what other reviewers did and used double the chocolate chips. I also grated an apple and put it in. Gave it a little more flavor. Very moist. mmmmmmm Read More
Rating: 5 stars
I added a pinch of cinnamon instead of the full amount, used lime juice instead of lemon juice(because I was out) and added more chocolate chips. Very good!! Read More
Rating: 5 stars
These were fantastic muffins! I love zucchini bread and wanted something that could hold up better than sliced bread. I followed the recipe exactly except to add a bit more chocolate chips. If you try this recipe, please keep in mind that you can taste zucchini, it is not like a regular choc. chip muffin! My kids did notice a difference, but I will keep trying to persuade them to eat! I plan on making this over and over again! Read More