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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins with moist, tender tops studded with melted chocolate chips and flecks of green zucchini. Baked until the crown cracks slightly, then cooled briefly for easy release from a lined muffin tin.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
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
  • 0.333 cup vegetable oil
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners or grease well.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt together in a large bowl.
Mix the wet ingredients
  1. In a separate bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until combined, with a smooth, uniform look.
Combine wet and dry
  1. Fold the wet ingredients into the dry ingredients until just combined—stop when no dry streaks remain and the batter looks thick.
Add zucchini and chips
  1. Fold in zucchini, grated and squeezed dry and semi-sweet chocolate chips until evenly distributed.
Fill the muffin cups
  1. Divide batter evenly among the muffin cups, filling each about ¾ full so the tops can dome and crack slightly.
Bake
  1. Bake for 20–22 minutes at 350°F until a toothpick inserted in the center comes out clean.
Cool and finish
  1. Cool in the pan for 5 minutes, then transfer to a wire rack so the bottoms don’t steam.

Notes

For the tender crumb, squeeze the grated zucchini very well so the batter isn’t watery. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 2 months. For a lighter swap, replace half the vegetable oil with applesauce (same volume) to reduce fat while keeping the muffins moist.