Step 1

Preheat the oven to 350°F or 180°C. Line a 12-muffin tin or two 6-muffin tins with muffin liners.

Step 2

To a large bowl, add ½ cup milk, ¼ cup olive oil, ⅔ cup sugar, and 1 tablespoon vanilla extract. Mix with a spatula combine.

Step 3

Grate 2 medium zucchini with the large holes of a box grater and stir them into the wet ingredients.

Step 4

Add 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon cinnamon and stir until combined without over-mixing.

Step 5

Add ½ cup dark chocolate chips and ½ cup walnuts (chopped) and fold them into the batter.

Step 6

Fill in the muffin tins and bake at 350°F or 180°C for 20 minutes on the middle rack of the oven.Tip: Optionally, you can top them with slivered almonds.

Step 7

To ensure the zucchini muffins are fully cooked, poke them in the center with a toothpick. If the toothpick comes out dry, the zucchini muffins are ready. If not, keep baking in increments of 2 minutes.Put them on a cooling rack, and let them cool down completely at room temperature. The day after, they are even more delicious.