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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins that bake up golden, domed, and cracked with a moist green-flecked crumb. Grated zucchini is squeezed dry for tender texture, while semi-sweet chocolate chips melt into every bite.
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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: 320
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
Sugar 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

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners. Set the tin aside so it’s ready for batter.
Mix the dry and wet batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together. Stop when the dry ingredients look evenly combined.
  2. In a large bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth. Scrape the sides as needed so no streaks remain.
  3. Stir in zucchini, grated and squeezed dry. Mix just until the zucchini is evenly distributed.
  4. Fold in the dry ingredients until just combined. Avoid overmixing so the muffins stay tender.
  5. Fold in semi-sweet chocolate chips, reserving a handful for the tops. Leave a visible stash of chips so they can be pressed on before baking.
Fill and bake
  1. Divide the batter evenly among muffin cups and press the reserved chocolate chips on top. Aim the chips so they sit on the surface for melty pockets.
  2. Bake at 375°F for 20–22 minutes until the tops spring back when touched. Look for golden, cracked tops and visible chocolate chips.
  3. Cool the muffins for 10 minutes before removing them from the tin. Let them rest until they firm up for clean splits.

Notes

Squeeze the grated zucchini dry before mixing so the crumb bakes up moist (not wet) and the chocolate stays the focus. Store muffins in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. For a dairy-light swap, use plain nonfat Greek yogurt in the same amount to keep the tender texture.