Fluffy Zucchini Walnut Chocolate Chip Muffins.

April 10, 2020

Bakery-style zucchini muffins

Chocolatey, comforting, fluffy: three words to describe these muffins.

Who doesn’t love a giant soft muffin from your favorite bakery? Well now that pretty much all bakeries are closed, you can make them at home!

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Fluffy Zucchini Walnut Chocolate Chip Muffins.

Streusel Topping

  • 1 cup white, granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, melted

Zucchini Walnut Chocolate Chip Muffins

  • 1 cup canola oil
  • 2 cups white, granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 cups zucchini, shredded
  • 1 cup semisweet chocolate chips
  • 1 cup walnuts, chopped
  1. Preheat oven to 350 degrees F. Grease a muffin tin, and set aside.
  2. Combine all the streusel ingredients in a small bowl, and mix until crumbly.
  3. In a large bowl, beat together oil and sugar. Add in eggs one at a time, beating after each addition. Beat in vanilla extract. Fold in flour, baking powder, baking soda, cinnamon, and salt. Fold in zucchini, chocolate chips, and walnuts. Fill each muffin cavity until they are completely full, and top with streusel and additional chocolate chips. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly, and enjoy warm!

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