Go Back

Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins with a moist, green-flecked crumb and melted chocolate chips in every bite. This easy muffin recipe bakes until the tops are golden and spring back when touched.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
cooling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 290
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
  • 0.33 cup vegetable oil
  • 0.33 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners.
  2. Whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl.
Mix wet and combine
  1. In a large bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
  2. Stir in the zucchini, grated and squeezed dry.
  3. Fold in the dry ingredients until just combined, stopping as soon as there are no visible streaks.
  4. Fold in the semi-sweet chocolate chips, reserving a handful to press on top.
Fill, top, and bake
  1. Divide the batter evenly among the muffin cups.
  2. Press the reserved chocolate chips on top of each muffin so they are visible on the surface.
  3. Bake for 20–22 minutes, until the tops spring back when touched.
  4. Cool for 10 minutes before removing from the muffin tin for a set, tender crumb.

Notes

For the best texture, squeeze the grated zucchini until it feels fairly dry so the muffins don’t turn gummy. Store airtight at room temperature for 2 days or refrigerate up to 5 days; freeze up to 2 months. If you want a lower-sugar option, reduce the brown sugar by half and increase granulated sugar by half to keep the muffins tender while slightly cutting sweetness.