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Ingredients
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½ cup vegetable oil
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1 egg
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¼ cup milk
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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1 ½ cups all-purpose flour
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¾ cup white sugar
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½ cup mini chocolate chips
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon salt
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1 cup shredded zucchini
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with paper liners.
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Whisk vegetable oil, egg, milk, lemon juice, and vanilla extract together in a bowl.
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Combine flour, sugar, chocolate chips, baking soda, cinnamon, and salt in a separate bowl. Pour in oil mixture and fold gently to combine. Stir in zucchini. Spoon batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Nutrition Facts (per serving)
233 | Calories |
12g | Fat |
30g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 233 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 3g | 14% |
Cholesterol 16mg | 5% |
Sodium 212mg | 9% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 1g | 4% |
Total Sugars 17g | |
Protein 3g | 5% |
Vitamin C 2mg | 3% |
Calcium 17mg | 1% |
Iron 1mg | 6% |
Potassium 87mg | 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.