Preheat oven at 350°F and line up muffin/cupcake pan with liner.
Meanwhile, take a large bowl and whisk together all the wet ingredients (shredded zucchini, oil, brown sugar, milk, vanilla extract, and lemon juice).
Sift all the dry ingredients (all-purpose flour, almond flour, cinnamon, baking powder, salt, and baking soda) in a bowl.
Add dry ingredients (in 3 parts) and whisk until the batter is smooth and free of any lumps.
Add most of the walnuts & chocolate chip in the batter and stir until combined properly.
Add the batter in the pan in the liner until ¾th filled, smooth the top and sprinkle remaining walnuts & chocolate chips.
Bake for 30-35 minutes in a preheated oven at 350°F.
(Note: It should be golden brown in color & muffins should have risen, And when a toothpick is inserted, it should come out clean).
Once baked, allow it to cool down on a wire rack for 5-10 minutes.
Enjoy these freshly baked Zucchini Muffins.