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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins with tender, moist crumb from grated zucchini and melty semi-sweet chips. Bake until golden brown and set, then cool for a clean, sliceable texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 330
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 ground cinnamon
wet ingredients
  • 2 eggs large
  • 0.5 cup brown sugar
  • 0.33 cup granulated sugar
  • 0.5 cup vegetable oil
  • 0.33 cup Greek yogurt
  • 2 tsp vanilla extract
  • 1.5 cup grated zucchini
chocolate
  • 1 cup semi-sweet chocolate chips
  • 0.25 cup mini chocolate chips for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and ground cinnamon in a large bowl until evenly combined and speckled throughout.
Make the batter
  1. Whisk eggs, brown sugar, granulated sugar, vegetable oil, Greek yogurt, and vanilla extract in a separate bowl until glossy and uniform.
  2. Stir in grated zucchini so the mixture looks evenly distributed, not clumpy.
  3. Add the wet ingredients to the dry ingredients and mix until just combined, stopping as soon as you no longer see dry flour.
  4. Fold in semi-sweet chocolate chips so they’re dispersed through the batter with visible pockets of chocolate.
Bake
  1. Divide the batter evenly among the muffin cups, filling each about 3/4 full with a smooth mound.
  2. Sprinkle mini chocolate chips over the tops so they’re concentrated in the center and edges.
  3. Bake at 375°F (190°C) for 18–22 minutes until golden brown and set, with a springy center.
Cool
  1. Cool in the pan for 5 minutes so the muffins release cleanly without sticking.
  2. Transfer the muffins to a wire rack to cool completely for a firm crumb and fully set chocolate pockets.

Notes

For the best texture, don’t overmix after adding the wet ingredients—stop when the batter is just combined to keep muffins tender. Store airtight at room temperature for up to 2 days or refrigerate up to 5 days; freeze up to 2 months. To make it dairy-light, use a plain nonfat or low-fat Greek yogurt.