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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins that stay moist with green-flecked zucchini and melted chocolate chips in every bite. This easy muffin recipe bakes up with golden, cracked tops and a tender crumb.
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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: 240
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
Sweeteners and 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
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 the oven and muffin tin
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners, so the cups are ready to fill immediately.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined and no clumps remain.
Mix the wet ingredients
  1. In a large bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
Combine batter
  1. Stir in the grated and squeezed-dry zucchini until it disperses through the batter.
  2. Fold in the dry ingredients until just combined to avoid overmixing and keep muffins tender.
  3. Fold in semi-sweet chocolate chips, reserving a handful to press on top for visible chocolate studding.
Fill and bake
  1. Divide batter evenly among the muffin cups, filling each about 3/4 full for high tops.
  2. Press the reserved chocolate chips on top so the tops look cracked and chip-studded after baking.
  3. Bake at 375°F for 20–22 minutes until the tops spring back when touched and look golden.
Cool
  1. Cool for 10 minutes before removing from the tin so the crumb sets and the muffins release cleanly.

Notes

Pro tip: squeeze the grated zucchini very dry—if it looks wet, the muffins can turn dense. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze up to 2 months. Dietary swap: replace Greek yogurt with the same amount of plain non-dairy yogurt for a dairy-free version.