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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins with a moist, green-flecked crumb and melted chocolate chips. This easy muffin recipe bakes up with golden, cracked tops and tender interiors.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs Use large eggs.
  • 0.333 cup vegetable oil
  • 0.333 cup Greek yogurt Plain, unsweetened.
  • 1 tsp vanilla extract
Zucchini and chocolate
  • 1.5 cup zucchini Grated and squeezed dry.
  • 1 cup semi-sweet chocolate chips Reserve a handful for the tops.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners. The oven should reach temperature before mixing the batter.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Mix until the color is uniform and no dry streaks remain.
Mix wet ingredients
  1. In a large bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth. Stop once the mixture looks glossy and evenly combined.
Add zucchini
  1. Stir in grated squeezed dry zucchini into the wet mixture. Fold just until the zucchini is evenly distributed with visible green flecks.
Combine and fold in chips
  1. Fold dry ingredients into the wet ingredients until just combined. The batter should look slightly lumpy with no flour pockets.
  2. Fold in semi-sweet chocolate chips, then reserve a handful for the tops. Stop mixing as soon as the chips are dispersed.
Fill and top
  1. Divide batter evenly among muffin cups and press reserved chips on top. Tops should be well studded so chips show after baking.
Bake and cool
  1. Bake 20–22 minutes at 375°F until tops spring back when touched. Use a light press on the center—no wet batter should appear.
  2. Cool for 10 minutes before removing from the tin. Let them rest until warm but firm enough to lift without breaking.

Notes

Pro tip: squeeze the grated zucchini very dry to keep the muffins from turning gummy, and reserve a handful of chocolate chips so you get clear melted pockets on top. Store in an airtight container in the fridge for up to 4 days; rewarm 10–15 seconds in the microwave. Freeze up to 2 months for best texture. For a lower-sugar swap, use 1/2 cup total granulated/brown sugar combined and reduce the brown sugar to 2 tbsp while keeping the wet balance the same.