My modified version is below - I made a few changes. I'm not a huge nut fan so I took away the walnuts and I didn't have any vanilla so I left it out, and I'm not sure it would add anything. I didn't want to put as much oil in as she suggested but then it seemed dry so I added another egg - worked perfectly! I tried two batches, one with 1C courgette and one with 2C courgette and both were really good so I would recommend doing it with 2C. Pictures are with 1C.
Courgette and Chocolate Chip Muffins
1.5 C all-purpose flour
3/4 C sugar
1 tsp baking/bicarbonate soda
1 tsp ground cinnamon
1/2 tsp salt
2 eggs, lightly beaten
1/4 C vegetable oil
1/4 C milk
1 tbs lemon juice
1-2 C shredded corguette/zucchini (approx 1-2 corguette)
1/4 C dark chocolate chips
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in zucchini and chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F/175 degrees C for 25-35 minutes or until muffins test done.