Zucchini Chocolate Chip Muffins

Makes approx. 16 regular size muffins.


  • 1 1/2 c. All-Purpose Flour
  • 3/4 c. White Sugar
  • 1 tsp. Baking Soda
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Salt
  • 2 Eggs
  • 1/2 c. Vegetable Oil
  • 1/2 c. Cashew Milk
  • 1 tbsp. Lemon Juice
  • 1 tsp. Vanilla Extract
  • 1ish c. Shredded Zucchini or Yellow Squash
  • 6 oz. Soy-Based Semi-sweet Chocolate Chips
  • 1 c. Chopped Walnuts


  1. Whisk together flour, sugar, baking soda, cinnamon, and salt in a large mixing bowl. Add chocolate chips and walnuts, and stir to combine.
  2. In a second bowl, mix together egg, oil, milk, juice, and vanilla. Add zucchini and mix until thoroughly combined.
  3. Make a well in the center of dry ingredients and pour in wet ingredients.  Fold until just moistened, no more than 30 strokes. Set aside.
  4. Pre-heat over to 350°F and line 16 muffin cups with paper liners.
  5. After mixture has rested for 10-15 min. and oven is pre-heated, fill cups approx. 3/4 full.  (I prefer to use a Large/3Tbsp disher.)
  6. Bake muffins for 20 – 25 min, or until a toothpick inserted into center of muffin comes out clean.
  7. Remove from oven and coll muffins in tins for 10 min.  Turn out and finish cooling on rack.


  • Cashew Milk can be interchanged with Almond, Soy, Rice, or animal milk.
  • Walnuts can be substitutes with almonds, pecans, or macadamia nuts, or eliminated altogether.