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Mini Zucchini Chocolate Chip Muffins

Mini zucchini chocolate chip muffins made with grated zucchini squeezed dry for a moist, tender crumb and perfectly domed tops. Loaded with mini chocolate chips, these bite size muffins bake fast and stay soft for easy kid friendly snacks.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 36 servings
Course: Snack
Cuisine: American
Calories: 105
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
Add-ins
  • 1.5 cup zucchini, grated and squeezed dry
  • 0.75 cup mini chocolate chips

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep the tins and oven
  1. Preheat oven to 350°F and grease two 24-cup mini muffin tins well for easy release and clean dome tops.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl until evenly combined.
Mix wet ingredients
  1. Beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract in a separate bowl until smooth.
Combine
  1. Stir wet ingredients into dry ingredients until just combined, stopping as soon as you don’t see dry flour.
Fold in zucchini and chips
  1. Fold in grated zucchini and mini chocolate chips until distributed, leaving the batter thick and slightly speckled.
Fill the cups
  1. Fill each mini muffin cup about ¾ full using a small cookie scoop or spoon for consistent domes.
Bake
  1. Bake for 12–14 minutes at 350°F until a toothpick comes out clean and the tops are just golden.
Cool
  1. Cool in the pan for 3 minutes before transferring to a wire rack so the bottoms don’t steam and soften.

Notes

For the best zucchini flavor and moisture, squeeze the grated zucchini dry in a clean towel until it stops dripping. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze baked muffins for up to 2 months. For a lighter option, swap half the vegetable oil for unsweetened applesauce without changing bake time.