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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins with moist, tender muffin tops studded with melted chocolate chips and flecked with green zucchini. The batter is mixed just until combined to keep the crumb soft, then baked until a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cup zucchini, grated and squeezed dry (about 2 medium)
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners or grease well (so the muffins release easily).
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt together in a large bowl until evenly combined (no dry streaks).
Mix wet ingredients
  1. Beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until combined and glossy (sugar should look fully moistened).
Combine batter
  1. Fold the wet ingredients into the dry ingredients until just combined—do not overmix (batter should look thick with some small lumps).
  2. Fold in zucchini and chocolate chips so green flecks and chips are distributed throughout (avoid overworking the batter).
Bake
  1. Divide batter evenly among the muffin cups, filling each about ¾ full (mounds should rise into domed tops).
  2. Bake for 20–22 minutes at 350°F until a toothpick inserted in the center comes out clean (tops will be lightly golden).
  3. Cool in the pan for 5 minutes, then transfer to a wire rack (cracks at the crown will set as they cool).

Notes

For the best tender crumb, squeeze the grated zucchini very dry before mixing—excess moisture can make muffins gummy. Store airtight at room temperature for 2 days or refrigerate up to 4 days; freeze up to 2 months. For a dairy-free swap, use dairy-free vanilla extract if needed; the recipe already contains no dairy.