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Mini Zucchini Chocolate Chip Muffins

Mini zucchini chocolate chip muffins with bite-size portions and perfectly domed tops. These easy mini muffins bake up moist and tender with mini chips throughout and a subtle zucchini bite.
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Prep Time 15 minutes
Cook Time 14 minutes
cooling 3 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Snack
Cuisine: American
Calories: 110
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
Zucchini and chips
  • 1.5 cup zucchini, grated and squeezed dry
  • 0.75 cup mini chocolate chips

Equipment

  • 2 mini muffin tins

Method
 

Prep and heat
  1. Preheat oven to 350°F. Grease two 24-cup mini muffin tins well.
Make the batter
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
  2. Beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract in a separate bowl until smooth.
  3. Stir the wet mixture into the dry ingredients until just combined.
  4. Fold in zucchini, grated and squeezed dry, and mini chocolate chips.
Bake and cool
  1. Fill each mini muffin cup about ¾ full using a small cookie scoop or spoon.
  2. Bake at 350°F for 12–14 minutes, until a toothpick comes out clean and the tops are just golden.
  3. Cool in the pan for 3 minutes before transferring to a wire rack, until set and easy to lift.

Notes

For best domes, squeeze the grated zucchini very dry so the crumb stays tender (not gummy). Store muffins in an airtight container for up to 3 days at room temperature or refrigerate up to 5 days; freeze up to 2 months. To make them dairy-free, ensure your chocolate chips are dairy-free—everything else already fits naturally.