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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins with a moist, green-flecked crumb and plenty of melted chocolate chips. Easy muffin recipe bakes up golden, cracked tops that pop when you touch them.
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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
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
Muffin batter mix-ins
  • 1.5 cup zucchini grated and squeezed dry
  • 1 cup semi-sweet chocolate chips reserve a handful for the tops

Equipment

  • 1 sheet pan

Method
 

Prep the oven and muffin tin
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix the wet ingredients
  1. In a large bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
Add the zucchini
  1. Stir in grated zucchini that’s been squeezed dry so the batter stays thick and not watery.
Combine and add chocolate chips
  1. Fold in the dry ingredients until just combined, then fold in semi-sweet chocolate chips, reserving a handful for the tops.
Fill and top
  1. Divide batter evenly among muffin cups and press the reserved chocolate chips on top so they don’t sink.
Bake and cool
  1. Bake 20–22 minutes at 375°F until tops spring back when touched and look golden with cracked centers.
  2. Cool 10 minutes before removing from the tin so the crumb sets and releases cleanly.

Notes

Pro tip: squeeze the grated zucchini very well—then the muffins bake up tall with a tender, not gummy, green-flecked interior. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze up to 2 months. For a dairy-light option, use plain lactose-free Greek yogurt (texture is similar and the muffins still bake up moist).